PURWANTININGSIH, Theresia Ika; BRIA, Maria Adlofina B; KIA, Kristoforus W. Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures. Journal of Tropical Animal Science and Technology, [S. l.], v. 4, n. 1, p. 66–73, 2022. DOI: 10.32938/jtast.v4i1.967. Disponível em: https://jurnal.unimor.ac.id/index.php/JTAST/article/view/967. Acesso em: 22 nov. 2024.