Effect of adding yacon (Smallanthus sonchifolius) on the physicochemical, microbiological, proximate and sensory characteristics of yogurt during refrigerated storage. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 12, n. 1, p. 5–14, 2014. DOI: 10.24054/limentech.v12i1.1584. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1584. Acesso em: 16 oct. 2025.