MASSOUD, R; FADAEI, V; KHOSRAVI-DARANI, K. The Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt. Applied Food Biotechnology, [S. l.], v. 2, n. 1, p. 25–29, 2014. DOI: 10.22037/afb.v2i1.7209. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/7209. Acesso em: 23 jul. 2026.