CAHYANTI, A. N.; LEGOWO, A. M.; RIZQIATI, H.; HARJANTI, D. W.; SARI, A. R. Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by lactobacillus rhamnosus and lactobacillus casei. Journal of Advanced Veterinary Research, [S. l.], v. 15, n. 5, p. 589-594, 2025. Disponível em: https://www.advetresearch.com/index.php/AVR/article/view/2338. Acesso em: 25 oct. 2025.