Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp oleh Alexsandra Valéria Sousa Costa de Lima, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende, Maria Célia Lopes Torres, Lorena Gouvêa Novais, Nayana Ribeiro Soares