RAHAYU, T. I.; ARIYANA, M. D.; AMARO, M.; RIEN HANDAYANI, B.; NAZARUDDIN, N. .; WIDYASTUTI, S. EVALUASI SENSORIS YOGHURT NANAS MADU DENGAN PERLAKUAN KOMBINASI STARTER KULTUR BAKTERI ASAM LAKTAT : Sensory Evaluation of Honey Pineapple Yoghurt with Combination Treatment of Lactic Acid Bacteria Starter Culture. Pro Food, [S. l.], v. 8, n. 1, p. 25–33, 2022. DOI: 10.29303/profood.v8i1.238. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/238. Acesso em: 7 may. 2024.