Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time
This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours...
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| Main Authors: | , , , , |
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| Formato: | EJournal Article |
| Publicado em: |
Faculty of Animal Science, Universitas Gadjah Mada,
2019-08-31.
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| Área/Cota: |
A1234.567 |
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| Cód. Barras: 1 | Disponível |