[1]
“Elaboración de leche fermentada con probióticos a partir de arroz y leches de búfala y soya: Making of fermented milk with probiotics from rice and buffalo and soy milks”, RCTA, vol. 27, no. 1, pp. 44–49, Jan. 2017, Accessed: May 03, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/160