PENGARUH SUBSTITUSI SARI KACANG KOMAK (LABLAB PURPUREUS (L.) SWEET) DAN SUSU SKIM TERHADAP SIFAT ORGANOLEPTIK, NILAI PH, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT KACANG KOMAK
Lablab bean has potential as alternative food subtituteof soybean Lablab Bean has nutrients content which is not much different, but fatcontent is much lower than soybean. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilusand Lactobacillus bulgaricusthat tranformmilk su...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2018-03-01
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| Series: | Media Gizi Indonesia |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/MGI/article/view/4455 |