Emir Juliansyah, M. PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS.
Chicago Style CitationEmir Juliansyah, Muhammad. PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS.
MLA引文Emir Juliansyah, Muhammad. PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS.
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