Effect of whey, suggar and frutooligosacharides on the probiotic lactic acid bacteria population in fermented beverages. Revista Brasileira de Ciências Farmacêuticas, [S. l.], v. 41, n. 3, p. 393–400, 2005. DOI: 10.1590/S1516-93322005000300013. Disponível em: https://www.periodicos.usp.br/rbcf/article/view/44070.. Acesso em: 1 jun. 2024.