ADRIANTO, R.; WIRAPUTRA, D. .; JYOTI, M. D.; ANDANINGRUM, A. Z. Soft Cheese Yield, Flavor, Taste, Overall Texture Made of Cow’s Milk Added Rennet and Lactid Acid Bacteria Yoghurt Biokul. Jurnal Agritechno, [S. l.], v. 13, n. 2, p. 120–126, 2020. DOI: 10.20956/at.v13i2.359. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/359. Acesso em: 6 may. 2024.