Open AccessTotal Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes
Author(s) -
Syuryani Syahrul,
Nurzarrah Nurzarrah,
Rahzarni Rahzarni
Publication year - 2013
Publication title -
international journal on advanced science engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.3.3.331
Subject(s) - skimmed milk , food science , fermentation , organoleptic , total dissolved solids , aroma , chemistry , mathematics , environmental science , environmental engineering
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