Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food
The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conduc...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Col·lecció: | Jurnal Teknologi dan Industri Pangan |
| Matèries: | |
| Accés en línia: | https://journal.ipb.ac.id/jtip/article/view/540 |
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