Detail Artikel Scopus
Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination
Penulis: Arkan N.D.
Jurnal: Food Research
Tanggal Terbit: February 2022
Volume: 6
Halaman: 188-195
DOI: 10.26656/fr.2017.6(1).120
ISSN:
Jumlah Sitasi: 1
Tipe Agregasi: Journal
Kuartil: 3