Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

by Triana Setyawardani, Agustinus Hantoro Djoko Rahardjo, Mardiati Sulistyowati
Published 2017-04-01

The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

by Triana Setyawardani, Mardiati Sulistyowati, Kusuma Widayaka, Agustinus Hantoro Djoko Rahardjo
Published 2017-08-01

KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

by triana setyawardani, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, Mardiati Sulistyowati, Kusuma Widayaka
Published 2017-09-01