Widhyasih, R.M., Kristianto, J., Lubis, L.R., Mirawati, M., Khodikoh, A., Susanti, R. and Mulyo, G.P. 2021. Effect of Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products. Open Access Macedonian Journal of Medical Sciences. 9, A (Dec. 2021), 1302–1305. DOI:https://doi.org/10.3889/oamjms.2021.7916.