KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN
This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve the chemical and sensory quality, as well as to maintain the viability of lact...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-06-01
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| Series: | Buletin Peternakan |
| Online Access: | https://journal.ugm.ac.id/buletinpeternakan/article/view/597 |