The Effect of Addition Lempahong (Baccaurea lanceolata) Fruit Extract on pH, Organoleptic, and  Antioxidants of the Making Yoghurt

dc.contributor.author	WIBOWO, ARI
dc.date.accessioned	2022-03-15T22:04:39Z
dc.date.available	2022-03-15T22:04:39Z
dc.date.issued	2022-03-15
dc.identifier.issn	2468-5747
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/30284
dc.language.iso	en	en_US
dc.publisher	Atlantis Press International B.V.	en_US
dc.title	The Effect of Addition Lempahong (Baccaurea lanceolata) Fruit Extract on pH, Organoleptic, and Antioxidants of the Making Yoghurt	en_US
dc.type	Article	en_US