[1]
Pato, U., Yusuf, Y., Panggabean, I. P., Handayani, N. P., Kusuma, A. N., Adawiyah, N. and Jaswir, I. 2021. Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation. International Journal of Agricultural Technology. 17, 3 (May 2021), 1001–1014.