Kualitas Dadih Kacang Hijau dan Susu Sapi dengan Penambahan Sari Jeruk Manis dan Mangga Kweni
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...
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| Hoofdauteurs: | , |
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| Formaat: | Boek |
| Gepubliceerd in: |
2016.
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