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...
| Autors principals: | , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Diponegoro University, Faculty of Animal and Agricultural Sciences
2018-05-01
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| Col·lecció: | Journal of the Indonesian Tropical Animal Agriculture |
| Matèries: | |
| Accés en línia: | https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546 |