ANALISIS SIFAT FISIK, KIMIA, MIKROBIOLOGI, DAN DAYA TERIMA ES KRIM SUSU KAMBING DENGAN VARIASI KADAR SUBSTITUSI SUSU KAMBING FERMENTASI TERHADAP SUSU SKIM
Background: Nowadays, some people have unhealthy diet that can lead them to suffer degenerative disease. Therefore, they have to consume functional food. Goat milk�s benefit become popular now but consumers still don�t like its flavor. Goat milk processing becomes preferred product can be done....
| Main Authors: | , |
|---|---|
| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
|
| Subjects: |