KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus
ABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcus thermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added wit...
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| Main Authors: | , , , |
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| Format: | Book |
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Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret,
2013-08-01T00:00:00Z.
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