Viability of Lactic Acid Bacteria, Acidity and Melting Time of Pro-biotic Ice Cream using starter Lactobacillus casei and Bifidobacterium bifidum
| Main Authors: | Mulyani, S, Legowo, AM, Mahanani, AA |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2008
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/19155/1/33(2)2008p120-125.pdf http://www.fp.undip.ac.id http://eprints.undip.ac.id/19155/ |
Internet
http://eprints.undip.ac.id/19155/1/33(2)2008p120-125.pdfhttp://www.fp.undip.ac.id
http://eprints.undip.ac.id/19155/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |