T. F. MIANO. FOAMING STABILITY OF YOUGURT SMOOTHIE WITH WHEY POWDER AND XANTHAN GUM. Pakistan Journal of Science, [S. l.], v. 73, n. 2, 2022. DOI: 10.57041/vol73iss2pp%p. Disponível em: http://pjosr.com/index.php/pjs/article/view/672. Acesso em: 19 apr. 2026.