ÖNCEL, B.; ÖZDEMIR, Y. Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 2, n. 1, p. 11–19, 2023. DOI: 10.58625/jfng-2075. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/2075. Acesso em: 23 feb. 2025.