WIDHYASIH, R. M.; KRISTIANTO, J.; LUBIS, L. R.; MIRAWATI, M.; KHODIKOH, A.; SUSANTI, R.; MULYO, G. P. 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, [S. l.], v. 9, n. A, p. 1302–1305, 2021. DOI: 10.3889/oamjms.2021.7916. Disponível em: https://oamjms.eu/index.php/mjms/article/view/7916. Acesso em: 27 apr. 2024.