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Vol 13, No 1 (2018) The Utilization of Canna Starch (Canna edulis Ker) As A Alternative Hydrocolloid on The Manufacturing Process of Yogurt Drink Abstract  PDF
Ahmad Khoirul Umam, Mei Jen Lin, Lilik Eka Radiati, Shao Yu Peng
 
Vol 13, No 1 (2018) Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.) Abstract  PDF
Jeki Mediantari Wahyu Wibawanti, Rinawidiastuti Rinawidiastuti
 
Vol 13, No 2 (2018) Yogurt Tinggi Antioksidan dan Rendah Gula dari Sari Buah Apel Rome Beauty dan Madu Abstract  PDF
Nita Maria Rosiana, Titik Khoiriyah
 
Vol 13, No 2 (2018) Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik Abstract  PDF
Digna Anissa, Lilik Eka Radiati
 
Vol 13, No 2 (2018) Efek Antioksidatif Kasein Yogurt Susu Kambing Terhadap Pencegahan Reprotoksik pada Hewan Model Rattus Norvegicus yang Dipapar 2, 3, 7, 8 Tetrachlorinedibenzo-P-Dioksin (TCDD) Abstract  PDF
Masdiana Ch. Padaga, Ajeng Erika P. H, Malinda Irawan
 
Vol 13, No 1 (2018) Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan Abstract  PDF
Premy Puspitawati Rahayu, Ria Dewi Andriani
 
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