PATO, U.; YUSUF, Y.; ROSSI, E.; YUNAIRA, R .; GITHASARI, T. Quality of probiotik fermented milk using Lactobacillus casei subsp. casei R-68 as a starter with the variation of skim milk and sucrose. International Journal of Agricultural Technology, [S. l.], v. 13, n. 1, p. 37–46, 2017. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6710. Acesso em: 27 aug. 2025.