Processing of Dried Yogurt (KISIIK)
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...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1995
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| Online Access: | https://repository.ugm.ac.id/26634/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=9667 |
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| Institution: | Universitas Gadjah Mada |