Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L. bulgaricus ATCC 11842, L. plantarum ATCC 8014, and B. longum (1:1:1); purple sweet potato puree (Ipomoea batatas, L.) and carboxymethylcellulose sodium with the concentration of 0.6%, 1.2%, and 1.8%. Purple sw...

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Egile Nagusiak: Uci Ary Lantika (Egilea), Fitrianti Darusman (Egilea), Widad Aghnia Shalannandia (Egilea), Astrid Feinisa Khairani (Egilea)
Formatua: Liburua
Argitaratua: Universitas Ahmad Dahlan, 2021-03-01T00:00:00Z.
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