Kualitas Dadih Kacang Hijau dan Susu Sapi dengan Penambahan Sari Jeruk Manis dan Mangga Kweni

• मुख्य लेखकों: Fiyana, Siti Nur Ari (लेखक), , Titik Suryani, M.Sc (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2016.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

The curd was a traditional cheese product it was a typical of West Sumatra which made from buffalo milk that fermented in bamboo tubes for 48 hours. The curd contained LAB (Lactic Acid Bacteria) potential as probiotics. This study used a formulation of mung bean juice and cow's milk instead of...