AL-SHAIKH, S. A. H.; ABBAS DOOSH, kifah S. Study the effect of fortifying with selenium or physiochemical and sensory properties of the functional yogurt process. Journal of Kerbala for Agricultural Sciences, [S. l.], v. 5, n. 2, p. 72–90, 2018. DOI: 10.59658/jkas.v5i2.318. Disponível em: https://journals.uokerbala.edu.iq:8443/index.php/Agriculture/article/view/318. Acesso em: 5 nov. 2024.