TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, NILAI pH, SINERESIS, TOTAL PADATAN TERLARUT DAN SIFAT ORGANOLEPTIK YOGHURT METODE BACK SLOOPING. Jurnal Agritechno, [S. l.], v. 13, n. 2, p. 105–111, 2020. DOI: 10.70124/at.v13i2.358. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/358. Acesso em: 26 apr. 2026.