FGUIRI, Imen; BESSALAH, Salma; DBARA, Mohamed; HAMMADI, Mohamed; KHORCHANI, Touhami. Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent. Italian Journal of Food Science, Singapore, v. 38, n. 1, p. 193–201, 2026. DOI: 10.15586/ijfs.v38i1.3119. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3119. Acesso em: 30 apr. 2026.