Kadar Protein, pH dan Jumlah Bakteri Asam Laktat Yoghurt Susu Sapi dengan Variasi Penambahan Sari Daun Kelor dan Lama Fermentasi yang Berbeda

• Asıl Yazarlar: Rahmawati, Endang (Yazar), , Dr. Nanik Suhartatik, S.TP., M.P (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: 2015.
• Konular: Thesis; NonPeerReviewed
• Online Erişim: Connect to this object online

Yoghurt was a popular fermented drink in the world and benefit for health of the body was usually made from cow's milk. Yoghurt could be innovated by adding a substance that could improved the nutritional quality and distinctive taste, one of them with extract of moringa leaves. Moringa leaves...