RINALDONI, A. N.; CAMPDERRÓS, M. E.; PÉREZ PADILLA, A. Yogurt with low lactose content elaborated with bovine milk and soymilk concentrates obtained by ultrafiltration. Ingeniería y Competitividad, [S. l.], v. 12, n. 1, p. 19–30, 2010. DOI: 10.25100/iyc.v12i1.2699. Disponível em: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/2699. Acesso em: 22 nov. 2024.