Dewi EN, Fauziah AN, Purnamayati L. Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles: Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus. JPHPI [Internet]. 2023Jul.12 [cited 2024May20];26(2):280-9. Available from: https://jai.ipb.ac.id/index.php/jphpi/article/view/45249