Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean
Abstract This study was to investigate the effect of comb�n�ng goat m�lk and extract soybean on the chem�cal and sensory qual�t�es of kef�r. Kef�r was d�v�ded �nto 5 groups, produced from goat and extract soybean m�xtures (100:0, 75:25, 50:50, 25:75, 0:100). The chem�cal analys�s of kef�r �n...
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Conference or Workshop Item |
| Γλώσσα: | English |
| Έκδοση: |
2014
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| Θέματα: | |
| Διαθέσιμο Online: | https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf |