KHALIL, I. Q. M. .; HUSSAIN, M. H. Improving the sensory and rheological properties of yogurt using aqueous extract of basil (Ocimum basilicum L.). Journal of Kerbala for Agricultural Sciences, [S. l.], v. 9, n. 4, p. 76–90, 2022. DOI: 10.59658/jkas.v9i4.1065. Disponível em: https://journals.uokerbala.edu.iq/index.php/Agriculture/article/view/1065. Acesso em: 21 nov. 2024.