Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei
The main objective of this research was to diversify the utilization of corn as commercial commodity by a corn-based new product development in the form of yoghurt. The first step was carried out to make corn yoghurt with the addition of fresh milk into heated corn extract using mixture starter of L...
Saved in:
Main Authors: | , |
---|---|
Format: | EJournal Article |
Published: |
Bogor Agricultural University, Indonesia,
2014-03-01.
|
Subjects: | |
Online Access: | Get fulltext |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Get fulltext3rd Floor Main Library
Call Number: |
A1234.567 |
---|---|
Copy 1 | Available |