Pengaruh Variasi Konsentrasi Starter Dan Lama Fermentasi Terhadap Kualitas Dan Total Keasaman Yoghurt Sari Biji Sirsak Dengan Pewarna Alami Sari Kulit Buah Manggis

• Asıl Yazarlar: Liyana, Dwi Anik (Yazar), , Dra. Suparti, M.Si (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2015.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

Yogurt is a product processed from milk fermented by lactic bacteria. The content of seeds of soursop is acetogenis compounds, compounds acetogenis can kill cancer cells selectively and mangosteen rind menggadung anthosianin pigment that can be used as natural dyes in food. This study aims to determ...