The physicochemical characteristics of whey dangke fermentation powder at various levels of carrageenan and drying time
Whey dangke fermentation producing lactic acid as a food additive can overcome environmental pollution caused by whey dangke; however, its high water content causes a short shelflife product and makes distribution difficult. Drying fermented products requires additional ingredients to overcome stick...
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| Format: | Article |
| Sprog: | English |
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Fakultas Peternakan Universitas Brawijaya
2019-12-01
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| Serier: | Jurnal Ilmu-Ilmu Peternakan |
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| Online adgang: | https://jiip.ub.ac.id/index.php/jiip/article/view/735 |