ENRICHMENT OF THE COMPOSITION OF YOGURT: THE USE OF BIOLOGICALLY ACTIVE FOOD ADDITIVES BASED ON SPROUTED WHEAT AND BARLEY. American Journal of Technology and Applied Sciences, [S. l.], v. 22, p. 22–25, 2024. Disponível em: https://americanjournal.org/index.php/ajtas/article/view/1924. Acesso em: 12 oct. 2025.