CHEN, H.; BAO, C.; WANG, C. RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING FERMENTATION CONDITIONS OF GOAT YOGURT WITH BIFIDOBACTERIUM BIFIDUM AND LACTOBACILLUS CASEI. Emirates Journal of Food and Agriculture, [S. l.], v. 28, n. 8, p. 547–553, 2017. DOI: 10.9755/ejfa.2015-09-777. Disponível em: https://www.ejfa.me/index.php/journal/article/view/1146. Acesso em: 10 oct. 2025.