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Found 1 from your keywords: author=Serenna, Ferani Bhaine

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PENGGUNAAN PROTEXIN DAN AGAR-AGAR DALAM PEMBUATAN PUDING SUSU KERBAU

The objective of this research was to determine the effect of the use of protexin and agar on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. The research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Sensory Laboratory of Agricultural Technology Fac…

Edition: -
ISBN/ISSN: -
Collation: xiv, 62 hlm. ; 29 cm
Series Title: -
Call Number: T324722020

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