Processing of Dried Yogurt (KISIIK)

• المؤلف الرئيسي: Perpustakaan UGM, i-lib
• التنسيق: مقال NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 1995
• الموضوعات: Jurnal i-lib UGM
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/26634/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=9667
• المؤسسة: Universitas Gadjah Mada

ABSTRACT: The research was conducted to study the production of dried yogurt {kishk) using cabinet. oven, sun drying and storage at room temperature during 12 weeks. This result showed that kishk cabinet dried had water content 6,73%. protein 11,53%, ash 5,54%, pH value 4,00. Titratable acidity 1.0...