PATO, U.; YUSUF, Y.; PANGGABEAN, I. P.; HANDAYANI, N. P.; KUSUMA, A. N.; ADAWIYAH, N.; JASWIR, I. 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, [S. l.], v. 17, n. 3, p. 1001–1014, 2021. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6085. Acesso em: 31 jul. 2025.