The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality
The objective of the research was to investigate the effects of addition of different levels lemuru seafish oil on skim milk-based yoghurt in order to produce good quality and marketable yoghurt. The experiment consisted of lemuru seafish oil fractination based on its freesing point and the addition...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2006-01-01
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| Series: | Animal Production |
| Subjects: | |
| Online Access: | http://www.animalproduction.net/index.php/JAP/article/view/261 |