[1]
Lebdoyono, R., Azzahrya, A.B. and Prayitno, S.A. 2025. Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation: Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik. Journal of Tropical Food and Agroindustrial Technology. 6, 01 (Apr. 2025).