MALOMO, A. A. . EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT: Production of functional yoghurt from dairy and soy milk. Bacterial Empire, [S. l.], v. 3, n. 3, p. 41–45, 2020. DOI: 10.36547/be.2020.3.3.41-45. Disponível em: https://office.scicell.org/index.php/BE/article/view/149. Acesso em: 6 may. 2024.