Kadar Protein Dan Organoleptik Yoghurt Jagung Dengan Penambahan Konsentrasi Starter Dan Madu Yang Berbeda
Yogurt is a refined product of fermented beverages. This study uses corn seed extract as the main ingredient of making yogurt. The purpose of this study was to determine the effect of the addition of starter and honey concentration on protein content, organoleptic and acceptance of yogurt corn. The...
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| Format: | Book |
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2015.
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