PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS

• المؤلف الرئيسي: Emir Juliansyah, Muhammad
• التنسيق: Final Project
• اللغة: Indonesia
• الوصول للمادة أونلاين: https://digilib.itb.ac.id/gdl/view/84962

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...