Lihat Juga

• Pengaruh Penambahan Buah Durian pada Proses Pembuatan Yogurt Susu Kambing terhadap Total Bahan Padat, Total Gula dan Total Bakteri Asam Laktat (The Influence of Durian Fruit Addition in Goat Milk Yoghurt Processing on Total Solid, Total Sugar and Total Lactic Acid Bacteria)
  oleh: Putra , Yanuar Wiguna
  Terbitan: (2008)
• Pengaruh Lama Inkubasi Pada Proses Pembuatan Yogurt Susu Kambing Yang Ditambah Buah Durian 5% Terhadap Total Bakteri Asam Laktat, Kadar Laktosa Dan Nilai pH (The Influence of Incubation Period To The Processing Yogurt Goat’s Milk That Added Durian Fruit 5% On Total Lactic Acid Bacterial, Lactose Content And pH Value)
  oleh: Diwangkoro, Gebyar
  Terbitan: (2008)
• Pengaruh Lama Inkubasi pada Proses Pembuatan Yogurt Susu Kambing yang Ditambah Buah Durian 5% terhadap Kadar Pati, Kadar Lemak Dan Kekentalan (The Influence of Incubation Period in the Processing of Yogurt of Goat’s Milk that was with Durian Fruit 5% on Starch Content, Fat Content And Viscocity)
  oleh: Kurniasari, Atmi Yulita Diah
  Terbitan: (2008)
• Pengaruh Penambahan Buah Durian pada Pembuatan Yogurt Susu Kambing terhadap Kadar Lemak, Kadar Pati dan Kadar Protein (The Effect of Durian Addition to the Goat Milk Yoghurt on Fat, Protein and Starch Contents)
  oleh: Iswanti, Gunar Dian Putri
  Terbitan: (2008)
• Total Bakteri Asam Laktat, Keasaman dan Total Bahan Padat Es Krim Probiotik dengan Penambahan Daging Buah Durian. (Total Amount of Lactic Acid Bacteria, Acidity and Total Solid of Probiotic Ice Cream with Durian Addition)
  oleh: FAKHRUDIN, FAKHRUDIN
  Terbitan: (2009)