Kualitas Dadih Kacang Tunggak (Vigna Unguiculata Dengan Penambahan Jenis Susu dan Perasa Alami Melalui Pemeraman yang Berbeda

• Auteurs principaux: Sholekah, Dantik (Auteur), , Dra. Aminah Asngad, M.Si (Auteur)
• Format: Livre
• Publié: 2017-07-25.
• Sujets: Thesis; NonPeerReviewed
• Accès en ligne: Connect to this object online

Curd is one of the traditional milk fermentation products that is very typical in West Sumatra. The curd is made with the basic ingredients of buffalo milk that is put in bamboo and covered with banana leaves, then fermented for 48 hours. The aim of the study was to know quality cowpea curd with the...