The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)
The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2020-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/391 |