SUTRISNO, O. D.; AGUSTINA, L.; AL HAKIM, H. M. PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN MINUMAN PROBIOTIK KACANG NAGARA (Vigna unguiculata ssp. Cylindrica): Effect of Type and Stabilizer Concentration on the Manufacture of Probiotik Drinks from Nagara Beans (Vigna unguiculata ssp. Cylindrica). Pro Food, [S. l.], v. 5, n. 2, p. 496–506, 2019. DOI: 10.29303/profood.v5i2.113. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/113. Acesso em: 22 nov. 2024.