Chairunnisa H, Putranto WS, Lepa SJ. KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extra. J. Teknol Industri Pangan [Internet]. 1 [cited 2024May2];21(1):91. Available from: https://jurnal.ipb.ac.id/index.php/jtip/article/view/2473