PENGARUH KEDALAMAN MEDIUM FERMENTASI TERHADAP POPULASI BAKTERI DAN KEASAMAN YOGURT KEDELAI HITAM YANG DIBUAT MENGGUNAKAN INOKULUM CASPIAN SEA YOGURT
The aim of this study were to know the effect of fermentation medium�s depth on bacteria population (lactic acid bacteria and aectic acid bacteria) and acidity of black soybean yogurt that was made by using Caspian Sea Yogurt Inoculum. Black soy bean was extracted using distillated water with rati...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/132758/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73301 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|