[1]
Rinaldoni, A.N., Campderrós, M.E. and Pérez Padilla, A. 2010. Yogurt with low lactose content elaborated with bovine milk and soymilk concentrates obtained by ultrafiltration. Ingeniería y Competitividad. 12, 1 (Jun. 2010), 19–30. DOI:https://doi.org/10.25100/iyc.v12i1.2699.