Diprameswara R, Windyasmara L. PENGARUH LAMA FERMENTASI TERHADAP KUALITAS KIMIA SUSU SAPI YANG DIFERMENTASI MENGGUNAKAN SCOBY: THE EFFECT OF FERMENTATION DURATION ON THE CHEMICAL QUALITY OF COW’S MILK FERMENTED USING SCOBY. tas [Internet]. 2026 Mar. 5 [cited 2026 May 30];8(1 May):118-26. Available from: https://ejournal.uby.ac.id/index.php/tas/article/view/2264