The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk

by Widodo Widodo, Aryo Pujo Sakti, Ari Surya Sukarno, Endang Wahyuni, Nurliyani Nurliyani
Published 2019-10-01