[1]
Tarqui Quisbert, J.L. et al. 2024. Organoleptic and physico-chemical properties of kefir ice cream (Lactobacillus acidophillus, Lactobacillus delbrueckii). CIBUM SCIENTIA. 3, 1 (Jun. 2024), 35–43. DOI:https://doi.org/10.53287/buwp2861th58g.