Skip to main content
Journal ArticleOPEN ACCESS

Pengaruh Whey dan Ekstrak Buah terhadap Total Bakteri Asam Laktat, Nilai pH, dan Adhesiveness Yoghurt

  • Wihardi W
  • Muhammad Abduh S
  • Ni’matullah Al-Baarri A
  • et al.
Jurnal Aplikasi Teknologi Pangan (2015) 4(4)
DOI: 10.17728/jatp.v4i4.4
N/ACitations
Citations of this article
22Readers
Mendeley users who have this article in their library.

Abstract

… dibuat melalui tahapan formulasi, inaktivasi bakteri dengan sistem LPO sebanyak 20% selama 30 menit, inokulasi BAL sebanyak 3% (v/v), inkubasi pada suhu 37C selama 4 jam. …

Cite

CITATION STYLE

APA

Wihardi, W., Muhammad Abduh, S. B., Ni’matullah Al-Baarri, A., & Budi Pramono, Y. (2015). Pengaruh Whey dan Ekstrak Buah terhadap Total Bakteri Asam Laktat, Nilai pH, dan Adhesiveness Yoghurt. Jurnal Aplikasi Teknologi Pangan, 4(4). https://doi.org/10.17728/jatp.v4i4.4

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free