The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)

he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration...

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Bibliographic Details
Main Authors: F. Afiati, G. Priadi, F. Setiyoningrum
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences 2018-05-01
Series:Journal of the Indonesian Tropical Animal Agriculture
Subjects:
Online Access:https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546