KUALITAS YOGHURT PROBIOTIK BUBUK METODE FOAM-MAT DRYING DENGAN SUHU PENGERINGAN DAN PENAMBAHAN PUTIH TELUR YANG BERBEDA
This research aimed to analyze the addition of albumen and drying temperature on the quality of powdered probiotic yoghurt using foam-mat drying method. Yoghurt was made by 5% (v/v) of Streptococcus thermopilus and Lactobacillus bulgaricus as the starter on 1:1 (v/v) ratio, and added by 2% of (v/v)...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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