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Gallardo-Rivera C, Báez-González JG, García-Alanís KG, Torres-Alvarez C, Dares-Sánchez K, Szymanski A, Amaya-Guerra CA, Castillo S. Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes. 2021; 9(12):2123. https://doi.org/10.3390/pr9122123

Gallardo-Rivera, Claudia, Juan G. Báez-González, Karla G. García-Alanís, Cynthia Torres-Alvarez, Karla Dares-Sánchez, Ana Szymanski, Carlos A. Amaya-Guerra, and Sandra Castillo. 2021. "Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt" Processes 9, no. 12: 2123. https://doi.org/10.3390/pr9122123

Gallardo-Rivera, C., Báez-González, J. G., García-Alanís, K. G., Torres-Alvarez, C., Dares-Sánchez, K., Szymanski, A., Amaya-Guerra, C. A., & Castillo, S. (2021). Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes, 9(12), 2123. https://doi.org/10.3390/pr9122123