Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda
Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar level ABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude...
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| Format: | Article |
| Language: | English |
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Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University
2008-04-01
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| Series: | Jurnal Agripet |
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| Online Access: | https://jurnal.usk.ac.id/agripet/article/view/604 |