Baron, Ricardo, Carlos Jose Churio, and Juana Bermúdez. “Addition of High Esterification Pectin As a Stabilizer in the Production of Low Fat Yogurt”. ITEGAM-JETIA 6, no. 26 (December 11, 2020): 13-17. Accessed November 27, 2024. http://itegam-jetia.org/journal/index.php/jetia/article/view/699.