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Sifat Kimia dan Sineresis Yoghurt yang Dibuat Dari Tepung Kedelai Full Fat dan Non Fat dengan Menggunakan Pati Sagu sebagai Penstabil
(Universitas Muhammadiyah Surakarta, 2013-12)
One of the problems in the manufacture of yoghurt made from full fat soy and non-fat is the
consistency. To improve the consistency, addition of sago starch therefore applied. The objective of
this study is to identify ...