Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant.
| Autor: | Malaka, Ratmawati1 malaka_ag39@yahoo.co.id, Prahesti, Kusumandari Indah1, Mahendradatta, Meta2, Astawan, Made3, Putranto, Wendry Satriadi4, Arief, Fitri Armianti5, Waqiah, Syarifah Nurul6, Kadir, Rizky Widiyanty6 |
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| Zdroj: | Indian Journal of Agricultural Research. Oct2024, Vol. 58 Issue 5, p911-916. 6p. |
| Databáze: | Academic Search Ultimate |
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