CHAIRUNNISA, Hartati; PUTRANTO, Wendry Setiyadi; LEPA, Stefanus Jemianus. KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extra. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 21, n. 1, p. 91, 2011. Disponível em: https://journal.ipb.ac.id/jtip/article/view/2473. Acesso em: 13 jan. 2026.