PENGARUH SUHU PENGERINGAN DAN PENAMBAHAN ALBUMEN PADA METODE FOAM-MAT DRYING TERHADAP KUALITAS YOGURT SUSU KAMBING DENGAN PROBIOTIK Lactobacillus acidophilus
| Main Authors: | , TRI AJI PAMUNGKAS, , Dr. Ir. Nurliyani, MS. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127677/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67945 |
Daftar Isi:
- This research aimed to find out the albumen level addition effect (0