Effect of Lactobacillus delbrueckii on the textural properties of gellan gum binary gels. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 13, n. 2, p. 195–204, 2015. DOI: 10.24054/limentech.v13i2.1621. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1621. Acesso em: 16 oct. 2025.