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Tri Indrarini Wirjantoro. 2007. Improving the nutritional value of dried yoghurt by an incorporation of immobilized Lactobacillus acidophilus. Chiang Mai:Department of Food Science and Technolgy Chiang Mai University;
Tri Indrarini Wirjantoro. (2007) Improving the nutritional value of dried yoghurt by an incorporation of immobilized Lactobacillus acidophilus. Department of Food Science and Technolgy Chiang Mai University:Chiang Mai.
Tri Indrarini Wirjantoro. Improving the nutritional value of dried yoghurt by an incorporation of immobilized Lactobacillus acidophilus. Chiang Mai:Department of Food Science and Technolgy Chiang Mai University, 2007. Print.
Tri Indrarini Wirjantoro. (2007) Improving the nutritional value of dried yoghurt by an incorporation of immobilized Lactobacillus acidophilus. Department of Food Science and Technolgy Chiang Mai University:Chiang Mai.