The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko
The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was na...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/179 |