SKRZYPCZAK, K.; FORNAL, E.; WAŚKO, A.; GUSTAW, W. EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES. Italian Journal of Food Science, Singapore, v. 31, n. 3, 2019. DOI: 10.14674/IJFS-1438. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1438. Acesso em: 17 apr. 2026.