Pato, U., Yusuf, Y., Rossi, E., Yunaira, R ., and Githasari, T. “Quality of probiotik fermented milk using Lactobacillus casei subsp. casei R-68 as a starter with the variation of skim milk and sucrose”. International Journal of Agricultural Technology, vol. 13, no. 1, Jan. 2017, pp. 37-46, https://li04.tci-thaijo.org/index.php/IJAT/article/view/6710.