MADORA, Eshmail P.; TAKALANI, Thakhani K.; MASHAU, Mpho E. Physicochemical, microbiological and sensory properties of low fat yoghurt fortified with carrot powder. International Journal of Agricultural and Biological Engineering, [S. l.], v. 9, n. 1, p. 118–124, 2016. DOI: 10.25165/ijabe.v9i1.1874. Disponível em: https://ijabe.org/index.php/ijabe/article/view/1874. Acesso em: 27 jan. 2026.