Desarrollo de una bebida fermentada con adición de avena a partir del lactosuero de queseras artesanales: Development of a beverage fermented with addition of oats from the whey of artisanal cheese-factories. Ciencia y Tecnología de Alimentos, [S. l.], v. 25, n. 3, p. 54–59, 2015. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/258. Acesso em: 4 apr. 2025.