PENGARUH JENIS BAKTERI DAN LAMA FERMENTASI TERHADAP pH, RASA DAN TEKSTUR YOGHURT SUSU KAMBING
| Main Author: | ROFAT, MOCHAMMAD RIZAL ALI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/36771/1/jiptummpp-gdl-mochammadr-51565-1-pendahul-n.pdf http://eprints.umm.ac.id/36771/2/jiptummpp-gdl-mochammadr-51565-2-bab1.pdf http://eprints.umm.ac.id/36771/3/jiptummpp-gdl-mochammadr-51565-3-bab2.pdf http://eprints.umm.ac.id/36771/4/jiptummpp-gdl-mochammadr-51565-4-bab3.pdf http://eprints.umm.ac.id/36771/ |