Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic
This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2019-10-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/308 |