SUCIATI, F.; TRIASTUTI, D.; PERMADI, E. Sensory and Chemical Quality of Kombucha Fermented Whey with the Addition of Subang Pineapple Juice. JURNAL ILMIAH PETERNAKAN TERPADU, [S. l.], v. 13, n. 1, p. 133–150, 2025. DOI: 10.23960/jipt.v13i1.p133-150. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/10117. Acesso em: 21 oct. 2025.