Open AccessThe Effect of Yeast Starter Variations on the Quality of Virgin Coconut Oil (VCO) Using the Fermentation Method
Author(s) -
Dine Agustine,
Meylika Mawar Gumilang,
Nia Komalasari
Publication year - 2021
Publication title -
helium
Language(s) - English
Resource type - Journals
ISSN - 2776-1711
DOI - 10.33751/helium.v1i1.2947
Subject(s) - starter , food science , fermentation , yeast , coconut oil , peroxide value , organoleptic , fatty acid , chemistry , acid value , biochemistry