Utilization of fresh cheese whey in the elaboration fermented drink inoculated with probiotics cultures. Ciencia y Tecnología de Alimentos, [S. l.], v. 20, n. 2, p. 52–56, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/643. Acesso em: 25 aug. 2025.