RIDAWATI, Ridawati; ALSUHENDRA, Alsuhendra. Organoleptic and Physicochemical Profile Comparison of Cow Milk Yogurt and ’Eggurt’ Made from Different Egg Whites. Buletin Poltanesa, [S. l.], v. 25, n. 2, p. 154–160, 2024. DOI: 10.51967/tanesa.v25i2.3180. Disponível em: https://e-journal.politanisamarinda.ac.id/index.php/tanesa/article/view/3180. Acesso em: 6 jan. 2025.