Ridawati, Ridawati, and Alsuhendra Alsuhendra. “Organoleptic and Physicochemical Profile Comparison of Cow Milk Yogurt and ’Eggurt’ Made from Different Egg Whites”. Buletin Poltanesa, vol. 25, no. 2, Dec. 2024, pp. 154-60, doi:10.51967/tanesa.v25i2.3180.