Optimization Tempeh Milk Yogurt with Mixed Culture Streptococcus thermophilus and Lactobacillus plantarum
<p align="justify">Tempe is fermented food that is popular among Indonesian people. According to Farnworth (2008), there is a significant increase of free amino acid contents during the fermentation, which is 1-85 times bigger compared to the whole soybean. By researching tempeh milk...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/28478 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |