PENGARUH JENIS STABILIZER TERHADAP KUALITAS KIMIA, MIKROBIOLOGIS, DAN ORGANOLEPTIK YOGHURT POWDER SELAMA PENYIMPANAN
This experiments were conducted to determine the effect of stabilizers on the chemical, microbiological, and organoleptic quality of yoghurt powder during storage in refrigerator. Experiments were carried out using two treatments, namely the addition of stabilizers (0,5% gelatin, 0,5% alginate and 0...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Online Access: | https://repository.ugm.ac.id/126728/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66958 |
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| Institution: | Universitas Gadjah Mada |
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