MYBURGH, Jacobus; CALITZ, Anné. The acceleration of yoghurt fermentation using peptides derived from proteolytic pre-treatment of milk. Revista do Instituto de Laticínios Cândido Tostes, [S. l.], v. 78, n. 3, p. 93–101, 2024. DOI: 10.14295/2238-6416.v77i3.948. Disponível em: https://ilctteste.ojsbr.com/index.php/rilct/article/view/948. Acesso em: 18 maio. 2026.