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Brilliantina A, Hanifa I, Rurieanty PA, Hariono B. Karakteristik Sensori dan Fisik Minuman Sari Kedelai Dengan Penambahan Ekstrak Kurma Menggunakan Pasteurisasi Metode HPEF (High Pulsed Electric Field): Sensory and Physical Characteristics of Soymilk Beverage with Addition of Date Extract Using Pasteurization HPEF (High Pulsed Electric Field) Method. NaCIA [Internet]. 2024 Dec. 8 [cited 2025 Apr. 11];2(1):161-8. Available from: https://ocs.polije.ac.id/index.php/pnacia/article/view/230