Projective map for the sensory evaluation of natural yogurts with untrained tasters. Ciencia y Tecnología de Alimentos, [S. l.], v. 35, n. 3, p. 39–48, 2025. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/816. Acesso em: 29 dec. 2025.