Physico-chemical and sensory characteristics of fresh cheeses fermented with Milk kefir and water kefir. Research, Society and Development, [S. l.], v. 9, n. 4, p. e153943015, 2020. DOI: 10.33448/rsd-v9i4.3015. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/3015. Acesso em: 29 jun. 2025.