Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic

MLA

Syifa Khairunnisa, et al. “Study of the Addition Hull of Mung Bean Sprouts Extract to PH and Characteristic of Sensory Yogurt Probiotic.” Jurnal Ilmu Dan Teknologi Hasil Ternak, vol. 14, no. 2, Oct. 2019, pp. 99–106. EBSCOhost, https://doi.org/10.21776/ub.jitek.2019.014.02.4.

APA

Syifa Khairunnisa, Indira Lanti Kayaputri, & Gemilang Lara Utama. (2019). Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic. Jurnal Ilmu Dan Teknologi Hasil Ternak, 14(2), 99–106. https://doi.org/10.21776/ub.jitek.2019.014.02.4

Chicago

Syifa Khairunnisa, Indira Lanti Kayaputri, and Gemilang Lara Utama. 2019. “Study of the Addition Hull of Mung Bean Sprouts Extract to PH and Characteristic of Sensory Yogurt Probiotic.” Jurnal Ilmu Dan Teknologi Hasil Ternak 14 (2): 99–106. doi:10.21776/ub.jitek.2019.014.02.4.