Lima AVSC de, Nicolau ES, Rezende CSM e, Torres MCL, Novais LG, Soares NR. Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp. Semina: Ciênc. Agrár. [Internet]. 2016 Dec. 14 [cited 2025 Dec. 18];37(6):4011-26. Available from: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442