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 thechemical and sensory quality, as well as to maintain the viability of lacti...
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| Main Authors: | , , , , |
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| Format: | EJournal Article |
| Published: |
Faculty of Animal Science, Universitas Gadjah Mada,
2012-06-27.
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| Subjects: | |
| Online Access: | Get Online |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |