NGUYEN THI NGOC DE; CHAU MINH TAN; NGUYEN BAO LOC. EFFECTS OF PURPLE SWEET POTATO RATIOS ON ANTIOXIDANT AND SENSORIAL QUALITY OF JELLY YOGURT. HUIT Journal of Science, [S. l.], v. 26, n. 1E, p. 286, 2026. DOI: 10.62985/j.huit_ojs.vol26.no1E.364. Disponível em: https://ojs.dev.huit.vn/index.php/huit-j-sci/article/view/364. Acesso em: 21 sep. 2026.