WULANSARI, P. D.; WIDODO, W.; SUNARTI, S.; NURLIYANI, N. Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.127322. Disponível em: https://fst.emnuvens.com.br/revista/article/view/65. Acesso em: 18 set. 2024.