The Effect of Adding Avocados (Persea americana) on Microbiological and Chemical Qualities in Yoghurt Drinks
SA Fatimah, R Agustini - Jurnal Pijar Mipa, 2024 - jurnalfkip.unram.ac.id
Yoghurt is one of the fermented products from cow's milk and skim milk as a source of
protein to cover nutritional needs. With the development of innovation and the creation of …
protein to cover nutritional needs. With the development of innovation and the creation of …
[引用][C] PENGARUH PENAMBAHAN BUAH MANGGA TERHADAP KADAR LEMAK, KADAR PROTEIN, DAN pH PADA YOGHURT DRINK MENGGUNAKAN STARTER …
M Erlando, L Malianti - Jurnal Inspirasi Peternakan, 2023