“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)”, RCTA, vol. 31, no. 2, pp. 33–38, Apr. 2021, Accessed: May 20, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/272