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). (2024). Jurnal Ilmiah Inovasi, 24(1), 32-36. https://doi.org/10.25047/jii.v24i1.4270