Effect Of Variation Of Sugar And Starter Total Quality And Yogurt Acidity Soursop Fruit Skin With Natural Dyes Dragon Fruit

• Auteurs principaux: PRASTIWI, Chintia Eka (Auteur), , Dra. Suparti, M.Si (Auteur)
• Format: Livre
• Publié: 2015-03.
• Sujets: Thesis; NonPeerReviewed
• Accès en ligne: Connect to this object online

Yogurt is a fermented milk product with the addition of lactic acid bacteria starter. The bacteria that play a role in the process of fermentation yogurt in general is Lactobacillus bulgaricus and Streptococcus thermophilus. This study aims to determine the quality and total acidity in yoghurt sours...