Krisnaningsih ATN, Yulianti DL, Thohari I, Surjowardojo P. Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt. Pak. J. Nutr. [Internet]. 2018 Jun. 15 [cited 2025 Aug. 30];17(7):319–322. Available from: https://pjnonline.org/pjn/article/view/2605