OPTIMASI KONDISI FERMENTASI WHEY DANGKE SEBAGAI PRODUK MINUMAN DENGAN RESPONSE SURFACE METHODOLOGY | Zendy

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OPTIMASI KONDISI FERMENTASI WHEY DANGKE SEBAGAI PRODUK MINUMAN DENGAN RESPONSE SURFACE METHODOLOGY

Author(s) -

Fatma Maruddin,

Soeparno Soeparno,

Nurliyani Nurliyani,

Chusnul Hidayat,

Muhammad Taufik

Publication year - 2012

Publication title -

doaj (doaj: directory of open access journals)

Language(s) - Uncategorized

DOI - 10.22146/agritech.9604

Subject(s) - food science , chemistry

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