Evaluation of a fermented milk using a gelling agent. Ciencia y Tecnología de Alimentos, [S. l.], v. 32, n. 3, p. 10–14, 2022. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/406. Acesso em: 9 aug. 2025.