Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

• المؤلفون الرئيسيون: Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Yuki, rahmayanti
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2013
• الموضوعات: Agricultural Land Management; Agronomy; Food technology; Livestock
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/136370/1/Kualitas%20Kishk%20Yang%20Dibuat%20Dari%20Campuran%20Yogurt%20Dan%20Tepung%20Sagu%20%28Metroxylon%20sp%29.pdf; https://repository.ugm.ac.id/136370/
• المؤسسة: Universitas Gadjah Mada

Kishk is a fermented milk product from the Middle East that is traditionally made from a mixture of yogurt, wheat flour and salt with sun drying. This study aimed to determine the quality of kishk made from a mixture of yogurt and sago flour with the addition of 6% sugar (sucrose) during st...