Zobrazeno 1 - 1
of 1
pro vyhledávání: '"ARISANDHI M.H."'
Publikováno v:
Majalah Ilmiah Peternakan, Vol 26, Iss 1, Pp 14-19 (2023)
Milk tofu is a protein product made by adding acid compounds or enzymes to milk, one of which used by adding pineapple juice. This study aim to determine the physical characteristics and total bacteria of cow milk tofu. The design used in this study
Externí odkaz:
https://doaj.org/article/a7a45b94a6fe456da726ca72fa8f66ea
