Probiotic viability of requeijão cremoso processed cheese formulations. Research, Society and Development, [S. l.], v. 11, n. 6, p. e27211629027, 2022. DOI: 10.33448/rsd-v11i6.29027. Disponível em: https://rsdjournal.org/rsd/article/view/29027. Acesso em: 5 dec. 2025.