AKTIVITAS ANTIOKSIDAN, PH, VISKOSITAS, VIABILITAS BAKTERI ASAM LAKTAT (BAL) PADA YOGURT POWDER DAUN KOPI DENGAN JUMLAH KARAGENAN YANG BERBEDA | Zendy

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AKTIVITAS ANTIOKSIDAN, PH, VISKOSITAS, VIABILITAS BAKTERI ASAM LAKTAT (BAL) PADA YOGURT POWDER DAUN KOPI DENGAN JUMLAH KARAGENAN YANG BERBEDA

Author(s) -

Rahim Rahim Fajar Pangestu

Publication year - 2016

Publication title -

jurnal aplikasi teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2460-5921

pISSN - 2089-7693

DOI - 10.17728/jatp.185

Subject(s) - food science , chemistry , physics , traditional medicine , medicine

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