Soft Cheese Yield, Flavor, Taste, Overall Texture Made of Cow’s Milk Added Rennet and Lactid Acid Bacteria Yoghurt Biokul
Open Access
- 30 October 2020
- journal article
- Published by Hasanuddin University, Faculty of Law in Jurnal Agritechno
- p. 120-126
- https://doi.org/10.20956/at.v13i2.359