Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid
Background: Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus a...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Diponegoro University
2017-12-01
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| Series: | Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/jgi/article/view/17752 |