FATMALA, N.; AL ADAM, K.; RISNA, Y. K. Karakteristik sensoris dan nilai pH yoghurt dengan variasi starter bakteri yang di inkubasi selama 8 jam. Jurnal Sains Pertanian, [S. l.], v. 7, n. 3, p. 106–109, 2023. DOI: 10.51179/jsp.v7i3.2223. Disponível em: http://journal.umuslim.ac.id/index.php/jsp/article/view/2223. Acesso em: 5 dec. 2024.