LEBDOYONO, R.; AZZAHRYA, A. B.; PRAYITNO, S. A. 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, [S. l.], v. 6, n. 01, 2025. DOI: 10.21070/jtfat.v6i01.1645. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1645. Acesso em: 4 jun. 2025.