SYAMSUDDIN, Yanna; MEILINA, Hesti; SEPTAVIA, Friday; DARMAWAN, Rahmad. Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 3, n. 4, p. 314–317, 2013. DOI: 10.18517/ijaseit.3.4.316. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/316. Acesso em: 3 jul. 2024.