1.
Purwantiningsih TI, Bria MAB, Kia KW. Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures. J. Trop. Anim.Sci.Technology [Internet]. 2022 Feb. 23 [cited 2024 Oct. 25];4(1):66-73. Available from: https://jurnal.unimor.ac.id/index.php/JTAST/article/view/967