CHATTERJEE, B.; PATEL, T. INCREASED SENSORY QUALITY AND CONSUMER ACCEPTABILITY BY FORTIFICATION OF CHOCOLATE FLAVORED MILK WITH OAT BETA GLUCAN. International Journal of Clinical and Biomedical Research, [S. l.], v. 2, n. 1, p. 25–28, 2016. Disponível em: https://www.ijcbr.com/index.php/ijcbr/article/view/12. Acesso em: 10 sep. 2025.