SYAFITRI, Yosi; 						NASUTION, Syahrizal; 						FITHRIYANI, Dina.
 Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda.
<strong>Communication in Food Science and Technology</strong>, [S.l.], v. 1, n. 1, p. 18 - 24, june 2022.
ISSN 2964-6944.
Available at: &lt;<a href="https://journal.itera.ac.id/index.php/cfst/article/view/939" target="_new">https://journal.itera.ac.id/index.php/cfst/article/view/939</a>&gt;. Date accessed: 23 apr. 2024.
doi: <a href="https://doi.org/10.35472/cfst.v1i1.939">https://doi.org/10.35472/cfst.v1i1.939</a>.