Open AccessThe interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity
Author(s) -
Hadi Akbar Dahlan,
Norrakiah Abdullah Sani
Publication year - 2017
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v6i2.370
Subject(s) - starter , streptococcus thermophilus , food science , lactobacillus acidophilus , lactobacillus delbrueckii subsp. bulgaricus , lactobacillus , viscosity , fermentation , chemistry , bacteria , biology , materials science , probiotic , composite material , genetics