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Autor:
Aman SANTOSO, Lilik Eka RADIATI, Evi DAMAYANTI, Armaini ARMAINI, Amiroh NABILAH-MUJAHIDAH, Eli Hendrik SANJAYA, Muntholib MUNTHOLIB, Muhammad Roy ASRORI
Publikováno v:
INMATEH Agricultural Engineering. :349-358
Goat milk kefir has high nutritional value, especially in protein and calcium content and has a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so that it can extend the shelf life because it inhibits bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09665a7c9ba65bb70de9f1c1802b2b69
https://doi.org/10.35633/inmateh-69-32
https://doi.org/10.35633/inmateh-69-32
