Open AccessINOVASI MINUMAN TEPACHE BERBAHAN BAKU KULIT NANAS (Ananas comosus (L.) Merr.) TERSUPLEMENTASI PROBIOTIK Lactobacillus casei
Author(s) -
Noor Hujjatusnaini
Publication year - 2022
Publication title -
jurnal teknologi pangan dan gizi (jurnal of food technology and nutrition)/jurnal teknologi pangan dan gizi
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2613-909X
pISSN - 1411-7096
DOI - 10.33508/jtpg.v21i1.3568
Subject(s) - lactobacillus casei , probiotic , food science , ananas , aroma , sucrose , lactic acid , lactobacillus , taste , chemistry , fermentation , organoleptic , bacteria , biology , botany , genetics