Addition of high esterification pectin as a stabilizer in the production of low fat yogurt. ITEGAM-JETIA, [S. l.], v. 6, n. 26, p. 13–17, 2020. DOI: 10.5935/jetia.v6i26.699. Disponível em: https://itegam-jetia.org/journal/index.php/jetia/article/view/699. Acesso em: 22 oct. 2026.