Development of fermented milks from buffalo ’s semi skimmilk and culture of lactobacillus acidophilus. Ciencia y Tecnología de Alimentos, [S. l.], v. 24, n. 1, p. 54–58, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/478. Acesso em: 10 aug. 2025.