Deshidratación osmótica de la piña var. Española Roja para su incorporación a una leche fermentada: Osmotic dehydration of pineapple var. Red Spanish for their incorporation in to fermented milk. Ciencia y Tecnología de Alimentos, [S. l.], v. 31, n. 2, p. 47–52, 2021. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/276.. Acesso em: 4 may. 2024.