PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS.
| Autor: | Muhammad Fajrul Arief1, Lilik Eka Radiati1 lilik.eka@ub.ac.id, Ria Dewi Andriani1, Dedi Fardiaz2, Laprianika Reta Hapita Sari3 |
|---|---|
| Zdroj: | INMATEH - Agricultural Engineering. 2024, Vol. 73 Issue 2, p162-175. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|