“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 31, no. 2 (April 30, 2021): 33–38. Accessed May 21, 2024. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/272.