Adrianto R, Wiraputra D, Jyoti MD, Andaningrum AZ. Soft Cheese Yield, Flavor, Taste, Overall Texture Made of Cow’s Milk Added Rennet and Lactid Acid Bacteria Yoghurt Biokul. at [Internet]. 2020 Oct. 30 [cited 2024 May 5];13(2):120-6. Available from: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/359