Development and evaluation of the nutritional composition of gourmet yogurt through natural fermentation enriched with Brazil nuts. Research, Society and Development, [S. l.], v. 13, n. 2, p. e11913244990, 2024. DOI: 10.33448/rsd-v13i2.44990. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/44990. Acesso em: 28 jun. 2025.