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pro vyhledávání: '"Felicia Desi Nora Rahmawati"'
Publikováno v:
Jurnal Ilmu Pangan dan Hasil Pertanian. 4:112-128
Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9643ec05ad126820f5986df8b0eafff
https://doi.org/10.26877/jiphp.v4i2.7466
https://doi.org/10.26877/jiphp.v4i2.7466
