Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time
This research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method...
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| Format: | Article |
| Language: | English |
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Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2016-05-01
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| Series: | Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/543 |