RAHMAWATI, S.; NAPIRAH, A.; FITRIANINGSIH, F.; KIMESTRI, A. B. Karakteristik Organoleptik Yogurt Susu Ultra High Temperature (UHT) dengan Penambahan Bakteri Lactobacillus acidophilus. Jurnal Ilmiah Peternakan Halu Oleo , [S. l.], v. 5, n. 3, p. 240–245, 2023. Disponível em: https://jipho.uho.ac.id/index.php/journal/article/view/853. Acesso em: 5 may. 2026.