Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks. American Journal of Food Science and Technology, [S. l.], v. 4, n. 1, p. 11–20, 2025. DOI: 10.54536/ajfst.v4i1.4080. Disponível em: https://e-pallipublishers.com/index.php/ajfst/article/view/4080. Acesso em: 3 jun. 2026.