PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951)
This study was processed pink guava becomes probiotic’s velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2020-08-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/6166 |