Septiana W, Sukarno S, Budijanto S. Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties]. JTIHP [Internet]. 2023Feb.15 [cited 2025Oct.19];28(1):30-42. Available from: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6158