1. Abarca, M. E. (2013). Culinary encounters in Latino/a literature (Part III: Traditions). In S. Bost & F. R. Aparicio (Eds.), The Routledge companion to Latino/a literature (pp. 251–260). Routledge, Taylor & Francis Group.
2. Adams, T. (2021). Andover’s role in the history of yogurt. [Online] Andover Townsman. Available at: https://www.andovertownsman.com/news/townspeople/andovers-role-in-the-history-of-yogurt/article_0931ed7f-42c8-5757-a0b5-7767c9001df8.html. Accessed 27 May 2021.
3. Aryana, K. J., & Olson, D. W. (2017). A 100-year review: Yogurt and other cultured dairy products. Journal of Dairy Science, 100(12), 9987–10013.
4. Barker, J. S. F. (2014). Water Buffalo: Domestication. In C. Smith (Ed.), Encyclopedia of Global Archaeology (pp. 7694–7697). Springer.
5. Bergillos-Meca, T., Cabrera-Vique, C., Artacho, R., Moreno-Montoro, M., Navarro-Alarcón, M., Olalla, M., Giménez, R., Seiquer, I., & Ruiz-López, M. D. (2015). Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats’ milk? Food Chemistry, 187, 314–321.