Characteristics of Yogurt with Added Cream using Reconstituted Milk as a Base Ingredient. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, [S. l.], v. 14, n. 1, p. 31–37, 2026. DOI: 10.29244/jipthp.14.1.31-37. Disponível em: https://journal.ipb.ac.id/ipthp/article/view/69268. Acesso em: 15 may. 2026.