PRATHIMA, B. K.; KEMPANNA, C. Quality Characteristics of Yoghurt Prepared by Substituting added Skim Milk Powder with Soy Protein Isolate. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 48, n. 3, p. 106–114, 2011. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/4678. Acesso em: 5 may. 2024.