[1]
Umbang Arif Rokhayati and 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, vol. 3, no. 2, pp. 7–10, Dec. 2025.