PREPARATION OF YOGURT WITH THE ADDITION OF SWEETENERS AND STUDY OF ITS BIOTECHNOLOGICAL PROPERTIES. International journal of artificial intelligence, [S. l.], v. 5, n. 12, p. 1792–1795, 2025. Disponível em: https://www.academicpublishers.org/journals/index.php/ijai/article/view/9068.. Acesso em: 22 dec. 2025.