PHYSICOCHEMICAL CHARACTERISTICS AND MICROSTRUCTURAL PROFILES OF COTTAGE CHEESE USING PINEAPPLE BROMELAIN ENZYME [ananas comusus] AS A NATURAL COAGULANT.
| Autor: | Komansilan, S.1 sylvia@unsrat.ac.id, Sakul, S. E.1, Maruf, W.1, Ponto, J. H.1 |
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| Zdroj: | Animal & Food Sciences Journal Iaşi. 2023, Vol. 79 Issue 3, p95-100. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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