Desarrollo de una leche fermentada a partir de leche de búfala y cultivo de Lactobacillus acidophilus: Development of fermented milk from buffalo milk using culture of Lactobacillus acidophilus. Ciencia y Tecnología de Alimentos, [S. l.], v. 28, n. 2, p. 1–6, 2018. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/53. Acesso em: 22 nov. 2024.