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The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)

  • Sakul S
  • Rosyidi D
  • Radiati L
  • et al.
Jurnal Ilmu dan Teknologi Hasil Ternak (2020) 15(1) 46-51
DOI: 10.21776/ub.jitek.2020.015.01.6
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Abstract

… the three starter cultures are adaptive and capable to fermenting yogurt added with aqueous extract of white oyster mushroom (Pleurotus … added to mushroom (1:1, weght/weight) and homogenized for 10 min using food blender with maximum speed. The mushroom slurry was …

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APA

Sakul, S., Rosyidi, D., Radiati, L. E., & Purwadi, P. (2020). The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus). Jurnal Ilmu Dan Teknologi Hasil Ternak, 15(1), 46–51. https://doi.org/10.21776/ub.jitek.2020.015.01.6

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