[1]
“Karakteristik Organoleptik dan Nilai pH Yoghurt dengan Penambahan Sari Buah Mengkudu (Morinda citrifolia L)”, JIPTHP, vol. 7, no. 1, pp. 41–46, Feb. 2019, Accessed: Dec. 24, 2025. [Online]. Available: https://journal.ipb.ac.id/ipthp/article/view/25041