Pengaruh Penambahan Sari Buah Apel Terhadap Nilai Ph Dan Jumlah Bakteri Asam Laktat Pada Soyghurt

• Autores principales: Kinanthi, Dinnar (Autor), Eni Purwani, Eni Purwani S.Si., M.Si (Autor)
• Formato: Libro
• Publicado: 2016.
• Materias: Thesis; NonPeerReviewed
• Acceso en línea: Connect to this object online

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...