Open AccessPengaruh Penambahan Monosodium Fosfat pada Pembuatan Processed Cheese dengan Koagulan Sari Nanas terhadap Kadar Air, Rendemen, dan Akseptabilitas
Author(s) -
Ida Ayu Marintan Raisanti,
Wendry Setiyadi Putranto,
Deden Zamzam Badruzzaman
Publication year - 2022
Publication title -
jurnal teknologi hasil peternakan
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2722-4783
DOI - 10.24198/jthp.v3i1.39078
Subject(s) - aroma , food science , mathematics , chemistry , significant difference , homogeneous , water content , moisture , xanthan gum , materials science , engineering , composite material , statistics , geotechnical engineering , organic chemistry , combinatorics , rheology