Lihat Juga

• 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 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 Dengan Penambahan Buah Durian Terhadap Total Bahan Padat, Kadar Asam Dan Total Gula (The Influence of Incubation Time in Goat Milk Yoghurt Processing With Addition of Durian Fruit on Total Solid, Total Acid and Total Sugar)
  oleh: Ardana, Aurum J
  Terbitan: (2008)
• Kadar Laktosa, Total Bakteri Asam Laktat dan Kadar Alkohol Kefir Susu Kambing dengan Kombinasi Starter Lactobacillus acidophilus dan Saccharomyces cerevisiae. (Lactose Content, Total of Lactic Acid Bacteria and Alcohol Content of Goat Milk Kefyr with Combination of Lactobacillus acidophilus and Saccharomyces cerevisiae as starters)
  oleh: MALILUAN, CLARENTINE
  Terbitan: (2010)
• Total Bakteri Asam Laktat (BAL),Kadar Laktosa dan Keasaman Whey yang Difermentasi dengan Bifidobacterium Bifidum pada Lama Inkubasi yang Berbeda. (Total Lactic Acid Bacteria (BAL),Lactose Content and Acidity of Fermented Whey with Bifidobacterium bifidum in Different Incubation Period)
  oleh: RAHMAWATI, ANITA
  Terbitan: (2010)