Browsing Volume 6, Nomor 2, Desember 2013 by Title
Now showing items 10-10 of 10
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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 ...