1.
Widhyasih RM, Kristianto J, Lubis LR, Mirawati M, Khodikoh A, Susanti R, Mulyo GP. Effect of Addition of Jelly and Storage Time on the Number of Lactic Acid Bacteria in Yoghurt Processed Products. Open Access Maced J Med Sci [Internet]. 2021 Dec. 12 [cited 2024 Nov. 25];9(A):1302-5. Available from: https://oamjms.eu/index.php/mjms/article/view/7916