OYETUNJI, O. A.; ADEBISI, K. A. Assessment of the functional quality and safety of yoghurts produced with starter cultures obtained from selected commercially sold yoghurts. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 587–599, 2018. DOI: 10.5219/952. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/952. Acesso em: 22 jul. 2024.