Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk. Scifood, Nitra, Slovakia, v. 20, n. 1, p. 62–73, 2026. DOI: 10.5219/scifood.75. Disponível em: https://scifood.eu/journal/index.php/1/article/view/75. Acesso em: 30 jan. 2026.