PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS.

Autor:	Muhammad Fajrul Arief, Lilik Eka Radiati, Ria Dewi Andriani, Dedi Fardiaz, Laprianika Reta Hapita Sari
Předmět:	ICE cream ices etc. LACTIC acid bacteria SACCHAROMYCES cerevisiae KEFIR VISCOSITY
Zdroj:	INMATEH - Agricultural Engineering; 2024, Vol. 73 Issue 2, p162-175, 14p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu