TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, NILAI pH, SINERESIS, TOTAL PADATAN TERLARUT DAN SIFAT ORGANOLEPTIK YOGHURT METODE BACK SLOOPING. (2020). Jurnal Agritechno, 13(2), 105-111. https://doi.org/10.70124/at.v13i2.358