Dita Ayu Purwani. PENGARUH VARIASI PENAMBAHAN SUSU SKIM TERHADAP KADAR ASAM AMINO PADA YOGURT SARI KACANG MERAH (Phaseolus vulgaris L.). jrskt [Internet]. 2021Jan.6 [cited 2025Apr.21];8(2):27-6. Available from: http://103.8.12.212:33180/unj/index.php/jrskt/article/view/12149