1.
Zakaria Z, Saari MIH, Rois Anwar NZ, Shahidan N, Huda N, Andriani RD. Physicochemical Properties, Nutritional Composition, Probiotic Viability, and Consumer Acceptance of Yogurt Fortified with Sacha Inchi Flour. J Food Health Bioenv Sci [internet]. 2026 Feb. 20 [cited 2026 Sep. 21];19(1):38-55. available from: https://li01.tci-thaijo.org/index.php/sdust/article/view/268282