Arkan, N. D. A. and Triana Setyawardani (2025) “Functional Potential of Greek Yoghurt as a Fermented Dairy Product: A Literature Review: Potensi Fungsional Greek Yogurt sebagai Produk Susu Fermentasi: Kajian Literatur”, Jurnal Ilmiah AgriSains, 26(3), pp. 153–162. doi: 10.22487/jiagrisains.v26i3.2025.153-162.