HAJRATUSYAQQILA, R.; AGUSTIN, Z. R.; FAWZIYAH, R.; MAULIDA, F. A.; CANDRANINGRUM, R. G. S. Journal Review: The Effect of Milk Type, Extract Addition, Starter Concentrate, and Fermentation Time on pH and Lactid Acid Bacteria in Kefir. Journal of Food and Agricultural Product, [S. l.], v. 6, n. 2, p. 225–239, 2026. DOI: 10.32585/jfap.v6i2.5866. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/5866. Acesso em: 10 nov. 2026.