Lihat Juga

• 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)
• 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)
• 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)
• 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)
• 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)