Incorporating brown seaweed flakes (Alaria esculenta and Saccharina latissima) into yogurt: effects on physicochemical properties, nutritional quality, and shelf life - Paula Jimena Velásquez Moreno; Ariane Tremblay; Karine Berger; Guillaume Brisson; Steve Labrie; Lucie Beaulieu (Journal of Applied Phycology, 2026)