Citation | Rossi E, Restuhadi F, Efendi R, Yusmarini, Rahmayuni, Riftyan E, Winata BP, Ashara Y, Pato U (2024). Physicochemical, microbiological, and sensory characteristics of yoghurt produced by back-sloping fermentation. Adv. Anim. Vet. Sci., 12(6):1099-1106. 
DOI | https://dx.doi.org/10.17582/journal.aavs/2024/12.6.1099.1106