Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi
This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Politeknik Negeri Jember
2020-07-01
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| Series: | Jurnal Ilmu Peternakan Terapan |
| Subjects: | |
| Online Access: | https://publikasi.polije.ac.id/jipt/article/view/1914 |
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