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...
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| Формат: | EJournal Article |
| Опубликовано: |
Bogor Agricultural University, Indonesia,
2014-03-01.
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| Online-ссылка: | Get fulltext |
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| Шифр: |
A1234.567 |
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