HASHEMI GAHRUIE, H.; HADI ESKANDARI, M.; MESBAHI, G. Development of functional yogurt fortified with wheat germ and strawberry as functional ingredients. Progress in Nutrition, [S. l.], v. 21, n. 1-S, p. 388–398, 2019. DOI: 10.23751/pn.v21i1-S.6503. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/6503. Acesso em: 2 aug. 2021.