Pato, U., Yusuf, Y., Panggabean, I. P., Handayani, N. P., Kusuma, A. N., Adawiyah, N., and 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 17, no. 3 (May 15, 2021): 1001–1014. accessed July 31, 2025. https://li04.tci-thaijo.org/index.php/IJAT/article/view/6085.