Acceptance and durability of two probiotics fermented milks with contributions of dietary fiber. Ciencia y Tecnología de Alimentos, [S. l.], v. 20, n. 3, p. 7–10, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/620. Acesso em: 5 oct. 2025.