1.
Rahmawati S, Napirah A, Fitrianingsih F, Kimestri AB. Karakteristik Organoleptik Yogurt Susu Ultra High Temperature (UHT) dengan Penambahan Bakteri Lactobacillus acidophilus. JIPHO [Internet]. 2023 Jul. 31 [cited 2026 May 5];5(3):240-5. Available from: https://jipho.uho.ac.id/index.php/journal/article/view/853