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Found 1 from your keywords: author=Musdayani, Musdayani

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KARAKTERISTIK KIMIA DAN SENSORIS PADA PEMBUATAN YOGURT DENGAN SUBSTITUSI SARI…

Yogurt is a fermented product that continues to be developed through raw material innovation, one of which is the use of lotus seed juice (Nelumbo nucifera) as a local plant-based substitute material. This study aims to determine the effect of lotus seed juice substitution on the chemical and sensory characteristics of yogurt and determine the best formulation. This study used (RAK) with six le…

Edition: -
ISBN/ISSN: -
Collation: xvi, 80 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1924322025

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