Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean
Abstract This study was to investigate the effect of comb�n�ng goat m�lk and extract soybean on the chem�cal and sensory qual�t�es of kef�r. Kef�r was d�v�ded �nto 5 groups, produced from goat and extract soybean m�xtures (100:0, 75:25, 50:50, 25:75, 0:100). The chem�cal analys�s of kef�r �n...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Conference or Workshop Item PeerReviewed |
| 語言: | English |
| 出版: |
2014
|
| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf https://repository.ugm.ac.id/135364/ |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Universitas Gadjah Mada |
| 語言: | English |