ZAJÁC, P.; KÚŠOVÁ, L.; BENEŠOVÁ, L.; ČAPLA, J.; ČURLEJ, J.; GOLIAN, J. Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 300–306, 2020. DOI: 10.5219/1377. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1377. Acesso em: 27 apr. 2024.