SU’I, M.; SUMARYATI, E.; ANGGRAENI, F. D.; INDRIYANI, T. The Use of Blondo (by Product from Lauric Acid Production) for Cheese Fruiters: The Study Ratio of Milk with Blondo and Citric Acid Concentration as a Coagulant. European Journal of Agriculture and Food Sciences, [S. l.], v. 6, n. 4, p. 8–13, 2024. DOI: 10.24018/ejfood.2024.6.4.813. Disponível em: https://ejfood.org/index.php/ejfood/article/view/813. Acesso em: 10 sep. 2024.