Desarrollo de una leche fermentada a partir de leche de búfala con adición de Lactobacillus acidophilus y Streptococcus thermophilus (cultivo de bioyogur): Developed of fermented milk from buffalo milk with addition of Lactobacillus acidophilus and Streptococcus thermophilus (Bioyogur culture). Ciencia y Tecnología de Alimentos, [S. l.], v. 31, n. 2, p. 33–38, 2021. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/272. Acesso em: 13 mar. 2025.