Kurniasari, A. Y. D. (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).
Chicago Style CitationKurniasari, Atmi Yulita Diah. 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). 2008.
MLA CitationKurniasari, Atmi Yulita Diah. 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). 2008.