DewiE. N., FauziahA. N. and PurnamayatiL. (2023) “Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles: Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus”, Jurnal Pengolahan Hasil Perikanan Indonesia. Bogor, ID, 26(2), pp. 280-290. doi: 10.17844/jphpi.v26i2.45249.