, R.; HANDITO, D.; AMARO, M. PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch. Pro Food, [S. l.], v. 7, n. 2, p. 12–22, 2021. DOI: 10.29303/profood.v7i2.226. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/226. Acesso em: 6 may. 2024.