DIDAR, Z. Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5. Applied Food Biotechnology, [S. l.], v. 6, n. 3, p. 185–192, 2019. DOI: 10.22037/afb.v6i3.24227. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/24227. Acesso em: 3 may. 2024.