UMBANG ARIF ROKHAYATI; TRI ANANDA ERWIN NUGROHO. QUALITY OF CRUDE PROTEIN AND ORGANOLEPTIC PROPERTIES OF FRIED MILK MADE FROM GOAT MILK WITH PLAIN YOGURT AS A COAGULANT. JIM - Journal International Multidisciplinary, [S. l.], v. 3, n. 2, p. 7–10, 2025. DOI: 10.58794/jim.v3i2.1928. Disponível em: https://rumahjurnal.or.id/index.php/jim/article/view/1928. Acesso em: 8 jan. 2026.