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Optimisasi Viskositas Cream Cheese dengan Penambahan Kulit Ari Psyllium (Plantago ovata) dan Susu Full Cream

  • Fadhlillah M
  • Safari A
  • Rachman S
  • et al.
Chimica et Natura Acta (2020) 8(3) 98
DOI: 10.24198/cna.v8.n3.32203
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Abstract

Cream cheese merupakan keju yang lunak yang biasanya diproduksi melalui proses koagulasi dengan penambahan kultur starter bakteri asam laktat (BAL) yang dapat menyebabkan …

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APA

Fadhlillah, M., Safari, A., Rachman, S. D., Isnanisafitri, F. F., & Ishmayana, S. (2020). Optimisasi Viskositas Cream Cheese dengan Penambahan Kulit Ari Psyllium (Plantago ovata) dan Susu Full Cream. Chimica et Natura Acta, 8(3), 98. https://doi.org/10.24198/cna.v8.n3.32203

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