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 PHYSICOCHEMICAL CHARACTERISTICS OF RIPENED CHEESE WITH THE ADDITION OF KECOMBRANG (ETLINGERA ELATIOR) POWDER AS A MILK-CLOTTING AGENT.
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ISSN 2808-2702.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/eprocicma/article/view/20781" target="_new">https://jos.unsoed.ac.id/index.php/eprocicma/article/view/20781</a>&gt;. Date accessed: 24 july 2026.
doi: <a href="https://doi.org/10.20884/2.procicma.2025.4.4.20781">https://doi.org/10.20884/2.procicma.2025.4.4.20781</a>.