“Pengaruh Penambahan Sari Terong Belanda (Solanum betaceum Cav.) dan Suhu Fermentasi Terhadap Kandungan Vitamin C Dan pH Yogurt”, Nutrition Rezearch and Development Journal, vol. 4, no. 2, pp. 81–88, Jul. 2024, Accessed: Dec. 05, 2025. [Online]. Available: https://journal.unnes.ac.id/journals/nutrizione/article/view/7704