BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati]

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati]

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was con...

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Bibliographic Details
Main Authors: Endang Wahyuni2), Soeparno1), Widodo1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2003-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
bioencapsulation
probiotics viability
yoghurt fermentation
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7001

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7001

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