Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt
This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bi...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| سلاسل: | Jurnal Teknologi dan Industri Pangan |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journal.ipb.ac.id/jtip/article/view/470 |
| الوسوم: |
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