Desarrollo de bebida fermentada a partir de suero requesón: Development of fermented beverage from whey cheese . Ciencia y Tecnología de Alimentos, [S. l.], v. 26, n. 3, p. 39–44, 2016. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/175. Acesso em: 22 nov. 2024.