NICKY, Dhea; BINTARI, Siti Harnina. Pengembangan Soygurt Berbasis Isolat Protein Kedelai dengan Penambahan Whey Tahu sebagai Inovasi Pangan Fermentasi: The Development of Science and Technology in the Field of Food Has Driven the Emergence of Various Innovations in the Composition of Functional Food Products. Jurnal Ilmiah Pangan Halal, [S. l.], v. 7, n. 3, p. 415–423, 2025. DOI: 10.30997/jiph.v7i3.20216. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/20216. Acesso em: 8 jun. 2026.