Rahayu TI, Ariyana MD, 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. profood [Internet]. 2022Jul.8 [cited 2024Nov.21];8(1):25-33. Available from: https://profood.unram.ac.id/index.php/profood/article/view/238