Open AccessStrawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum
Author(s) -
Florentina Maria Titin Supriyanti,
Dida Roslina,
Z. Zackiyah,
Islah Hanifa
Publication year - 2022
Publication title -
indonesian journal of science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.567
H-Index - 11
eISSN - 2528-1410
pISSN - 2527-8045
DOI - 10.17509/ijost.v7i3.51520
Subject(s) - food science , pasteurization , aroma , flavor , chemistry , taste , antioxidant , fortification , biochemistry