ZAKARIA, Z.; SAARI, M. I. H.; ROIS ANWAR, N. Z.; SHAHIDAN, N.; HUDA, N.; ANDRIANI , R. D. Physicochemical Properties, Nutritional Composition, Probiotic Viability, and Consumer Acceptance of Yogurt Fortified with Sacha Inchi Flour. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 19, n. 1, p. 38–55, 2026. DOI: 10.65763/jfhb.2026.e268282. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/268282. Acesso em: 20 sep. 2026.