Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese. Research, Society and Development, [S. l.], v. 8, n. 5, p. e2885986, 2019. DOI: 10.33448/rsd-v8i5.986. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/986. Acesso em: 28 jun. 2025.