PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH
Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asosiasi Agroindustri Indonesia
2019-01-01
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| Series: | Jurnal Teknologi Industri Pertanian |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jurnaltin/article/viewFile/24627/16039 |