ALLOUACHE, R. .; KOUBAIER, H. B. H. .; MAHMOUDI, I. .; TURKI, M. .; SNOUSSI, A. Tunisian persimmon (Diospyros kaki L.) jelly: Effect on physicochemical, microbiological, rheological, biological activities and sensory properties of bilayer yogurt. Acta Scientiarum. Technology, [S. l.], v. 47, n. 1, p. e70534, 2024. DOI: 10.4025/actascitechnol.v47i1.70534. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/70534. Acesso em: 6 set. 2025.