Sutrisno OD, Agustina L, Al Hakim HM. 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). profood [Internet]. 2019Nov.28 [cited 2024Nov.22];5(2):496-50. Available from: https://profood.unram.ac.id/index.php/profood/article/view/113