Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain
This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and k...
| Main Authors: | , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2022-06-01
|
| 丛编: | Journal of Applied Food Technology |
| 主题: | |
| 在线阅读: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/6777 |