AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK FISIK SUSU KAMBING PASTEURISASI DENGAN PENAMBAHAN BUAH LONTAR (Borassus flabellifer L.). Jurnal Teknologi Industri Pertanian, [S. l.], v. 33, n. 3, p. 317–323, 2023. DOI: 10.24961/j.tek.ind.pert.2023.33.3.317. Disponível em: https://journal.ipb.ac.id/jurnaltin/article/view/52407. Acesso em: 19 jan. 2026.