1.
Pengaruh Penambahan Sari Terong Belanda (Solanum betaceum Cav.) dan Suhu Fermentasi Terhadap Kandungan Vitamin C Dan pH Yogurt. Nutrition Rezearch and Development Journal. 2024;4(2):81-88. Accessed December 5, 2025. https://journal.unnes.ac.id/journals/nutrizione/article/view/7704