Pengaruh Penambahan Sari Terong Belanda (Solanum betaceum Cav.) dan Suhu Fermentasi Terhadap Kandungan Vitamin C Dan pH Yogurt. NUTRIZIONE - Nutrition Research and Development Journal, [S. l.], v. 4, n. 2, p. 81–88, 2024. DOI: 10.15294/nutrizione.v4i2.7704. Disponível em: https://journal.unnes.ac.id/journals/nutrizione/article/view/7704. Acesso em: 1 feb. 2026.