OPTIMALISASI KUALITAS ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN KEFIR SUSU KAMBING DENGAN PENAMBAHAN MADU LOKAL BUNGA RANDU | Zendy

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OPTIMALISASI KUALITAS ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN KEFIR SUSU KAMBING DENGAN PENAMBAHAN MADU LOKAL BUNGA RANDU

Author(s) -

Angga Hardiansyah,

Hamdan Hadi Kusuma

Publication year - 2022

Publication title -

journal of nutrition college

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2622-884X

pISSN - 2337-6236

DOI - 10.14710/jnc.v11i4.34506

Subject(s) - kefir , food science , horticulture , biology , lactic acid , bacteria , genetics

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