DI BELLO, M. E. Scientific knowledge production and local knowledge. The incorporation of probiotic food in the diet of soup kitchens. Revista Iberoamericana de Ciencia, Tecnología y Sociedad - CTS (Ibero-American Science, Technology and Society Journal), [S. l.], v. 9, n. 26, p. 179–199, 2014. DOI: 10.52712/issn.1850-0013-607. Disponível em: https://ojs.revistacts.net/index.php/CTS/article/view/607. Acesso em: 12 nov. 2026.