APA (7th ed.) Citation

Sakul, S., Rosyidi, D., Radiati, L. E., & Purwadi, P. (2020). The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus). Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1), 46-51. https://doi.org/10.21776/ub.jitek.2020.015.01.6

Chicago Style (17th ed.) Citation

Sakul, Sjaloom, Djalal Rosyidi, Lilik Eka Radiati, and Purwadi Purwadi. "The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus Ostreatus)." Jurnal Ilmu Dan Teknologi Hasil Ternak 15, no. 1 (2020): 46-51. https://doi.org/10.21776/ub.jitek.2020.015.01.6.

MLA (9th ed.) Citation

Sakul, Sjaloom, et al. "The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus Ostreatus)." Jurnal Ilmu Dan Teknologi Hasil Ternak, vol. 15, no. 1, 2020, pp. 46-51, https://doi.org/10.21776/ub.jitek.2020.015.01.6.