Open AccessThe effect of different storage times at 5°C on the quality of yogurt with the addition of local taro starch (Colocasiaesculenta) as stabilizer
Author(s) -
Aju Tjatur Nugroho Krisnaningsih,
Djalal Rosyidi,
Lilik Eka Radiati,
P Purwadi,
Dimas Pratidina Puri Hadiani,
R L Wae
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1869/1/012005
Subject(s) - syneresis , food science , starter , stabilizer (aeronautics) , starch , completely randomized design , chemistry , skimmed milk , zoology , biology , mechanical engineering , engineering