The effect of fermentation time on the product quality of purple sweet potato (Ipomea batatas) probiotic ice cream with starter culture of Lactobacillus plantarum B1765
Crossref DOI link: https://doi.org/10.30574/wjarr.2022.15.1.0629
Published Online: 2022-07-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Rizka Bella Andriani,
Prima Retno Wikandari,