TAWALI, A. B.; ABDULLAH, N.; WIRANATA, B. S. PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA): (The Influence of Fermentation Using Bacteria Lactic Acid Yoghurt to the Flavor of Coffe Robusta (Coffea robusta)). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 1, n. 1, p. 90–97, 2018. DOI: 10.20956/canrea.v1i1.26. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/26. Acesso em: 23 nov. 2024.