1.
Hamad A, Haryanto T, Mulyadi AH, Hasanah YR, Magribi IM. Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto: Peningkatan Kapasitas Produksi Stirred Yogurt Menggunakan Stabilizer Konjac Glucomannan di UKM Sehati Purwokerto. j. mattawang [Internet]. 2024 Nov. 22 [cited 2026 Jun. 6];5(4):351-6. Available from: https://qemsjournal.org/index.php/mattawang/article/view/3223