[1]
P. Zajác, L. Kúšová, L. Benešová, J. Čapla, J. Čurlej, and J. Golian, “Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt”, Potr. S. J. F. Sci., vol. 14, pp. 300–306, May 2020.