ASMA JAAN et al. EFFECT OF VITAMIN B12 FORTIFICATION AND FERMENTATION TEMPERATURE ON THE NUTRITIONAL AND SENSORY PROPERTIES OF ALMOND MILK. Journal of Population Therapeutics and Clinical Pharmacology, [S. l.], v. 31, n. 7, p. 2193–2207, 2024. DOI: 10.53555/pv33r608. Disponível em: https://jptcp.com/index.php/jptcp/article/view/11990. Acesso em: 30 oct. 2025.