Peningkatan Cita Rasa dan Tekstur Yoghurt dari Susu Kambing dengan Penambahan Konsentrasi Inokulan
The aim of the study was to show that yoghurt from goats milk can be made as an alternative milk preservative and prepare yoghurt which good quality in texture and flavour. The experiment used two treatment on yoghurt from goats milk. First treatment was adding inoculan consentration such as 1%, 2...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article PeerReviewed |
| Language: | Indonesian Indonesian |
| Published: |
Fakultas Kedokteran Hewan
2008
|
| Subjects: | |
| Online Access: | http://repository.unair.ac.id/53825/1/PEER%20REVIEW001.pdf http://repository.unair.ac.id/53825/2/20170308083133.pdf http://repository.unair.ac.id/53825/ http://journal.unair.ac.id/increasing-yoghurt-flavour-dan-texture-from-goats-milk-by-adding-inoculan-consentration-article-6176-media-28-category-5.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Airlangga |
| Language: | Indonesian Indonesian |
Be the first to leave a comment!