Pengaruh Penambahan Sari Buah Apel Terhadap Nilai Ph Dan Jumlah Bakteri Asam Laktat Pada Soyghurt
Background : Soy milk is a good protein source and can be used as alternatives to cow's milk and can be consumed by individual who experiences intolerance lactose. However, soy milk has unpleasant odors and less desirable favor, to overcome those problems create fermented soy milk soyghurt) tha...
Bewaard in:
| Hoofdauteurs: | , |
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| Formaat: | Boek |
| Gepubliceerd in: |
2016.
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| Onderwerpen: | |
| Online toegang: | Connect to this object online |
| Tags: |
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Internet
Connect to this object online3rd Floor Main Library
| Plaatsingsnummer: |
A1234.567 |
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| Kopie 1 | Beschikbaar |