Kadar Protein Dan Organoleptik Yoghurt Jamur Tiram Dengan Penambahan Ekstrak Buah Mangga Dan Konsentrasi Starter Yang Berbeda
Oyster mushroom yoghurt is a fermented drink which is made by the help of lactic acid bacteria. The activity of lactic acid bacteria in the starter can give effect to protein content of yoghurt, in order to support this research's purpose is to the protein level and organoleptic oyster mushroom...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
2015.
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| Subjects: | |
| Online Access: | Connect to this object online |
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Internet
Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |