Djiwanggoro, A. et al. 2024. Perbedaan Konsentrasi Starter Tangkai Cabai (Capsicum sp) terhadap Karakteristik Kimia dan Mikrobiologi Yogurt Kacang Hijau (Vigna radiata. L): Differences in Starter Concentration from Chili Stalks (Capsicum sp) on the Chemical and Microbiological Characteristics of Mung Bean Yogurt (Vigna radiata. L). Jurnal Ilmiah Inovasi. 24, 1 (Apr. 2024), 32–36. DOI:https://doi.org/10.25047/jii.v24i1.4270.