KUDA KOTTUNNAGE, B. S. R.; KUDA KOTTUNNAGE, 1. Ms. R. R.; 3. SENIOR PROF. A. GUNARATNE. Improvement of physicochemical and probiotic properties of frozen yoghurt by incorporating inulin and guar gum. IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye, [S. l.], p. 1061–1066, 2025. Disponível em: https://www.turjaf.com/index.php/TURSTEP/article/view/629. Acesso em: 18 ara. 2025.