PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS
Plant-based milk yogurt, such as that made from soy, can be an alternative for individuals with vegan lifestyles and lactose intolerance. However, plant-based yogurt generally has organoleptic characteristics such as taste, aroma, and texture that are less favored by the public compared to conventio...
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| المؤلف الرئيسي: | |
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| التنسيق: | Final Project |
| اللغة: | Indonesia |
| الوصول للمادة أونلاين: | https://digilib.itb.ac.id/gdl/view/84962 |
| الوسوم: |
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| المؤسسة: | Institut Teknologi Bandung |
| اللغة: | Indonesia |