Open AccessPengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah dengan Isolat Lactobacillus sp. F213
Author(s) -
Ni Komang Tri Handayani,
Komang Ayu Nocianitri,
Putu Suparthana
Publication year - 2022
Publication title -
itepa : jurnal ilmu dan teknologi pangan
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2527-8010
DOI - 10.24843/itepa.2022.v11.i01.p15
Subject(s) - aroma , food science , sugar , sucrose , taste , completely randomized design , lactic acid , probiotic , chemistry , lactobacillus , reducing sugar , biology , horticulture , bacteria , fermentation , genetics