Elaboration of yogurt with addition of whey proteins concentrated. Ciencia y Tecnología de Alimentos, [S. l.], v. 22, n. 2, p. 59–63, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/549. Acesso em: 5 aug. 2025.