Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. Scientia Agricola, [S. l.], v. 69, n. 6, p. 370–379, 2012. DOI: 10.1590/S0103-90162012000600005. Disponível em: https://www.revistas.usp.br/sa/article/view/48822.. Acesso em: 4 may. 2024.