« Impact of whole chia seeds (Salvia Hispanica) addition on the properties and stability of the set-type yogurt ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 47, no. 1 (mars 20, 2023): 125–139. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/6161.