[1]
Cahyanti, A.N., Legowo, A.M., Rizqiati, H., Harjanti, D.W. and Sari, A.R. 2025. Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by lactobacillus rhamnosus and lactobacillus casei. Journal of Advanced Veterinary Research. 15, 5 (Oct. 2025), 589-594.