[1]
“FUNCTIONAL YOGURT WITH BACURI (PLATONIA INSIGNIS MART.): : DEVELOPMENT, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION, AND SENSORY ACCEPTANCE ANALYSIS”, PRÁXIS, vol. 4, no. 1, pp. 01–12, Mar. 2026, doi: 10.56579/prxis.v4i1.3177.