Simões Bandiera N, Carneiro I, Santana da Silva A, Honjoya ER, Walter de Santana EH, Aragon-Alegro LC, et al. Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition. Arch Latinoam Nutr [Internet]. 29 de abril de 2021 [citado 15 de diciembre de 2025];63(1):58-63. Disponible en: https://saber.ucv.ve/ojs/index.php/rev_alan/article/view/22163