Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda
Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bact...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2013-10-01
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| Series: | Jurnal Agripet |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/agripet/article/view/817 |