EKSTRAKSI CIRI BERBASIS WAVELET UNTUK PENGHITUNGAN KUANTITAS BAKTERI LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILUS PADA YOGURT (S2 TE) FT UGM
The rapid developments in the technology industry, in particular relating to the manufacture of yogurt has challenged an innovative engineering and creative media are required. Yogurt is a dairy acid derived from the fermentation process carried out by Lactobacillus bulgaricus and Streptococcus ther...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/127852/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68158 |
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| Institution: | Universitas Gadjah Mada |
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