Pengaruh penambahan sari buah pisang pada es krim sinbiotik dengan starter Lactobacillus casel terhadap jumlah bakteri asam laktat, pH, dan overrun | Perpustakaan Universitas Padjadjaran

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Pengaruh penambahan sari buah pisang pada es krim sinbiotik dengan starter Lactobacillus casel terhadap jumlah bakteri asam laktat, pH, dan overrun

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Series Title: -
Call Number: Skr. 6890
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2022
Collation: xiii, 71 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 637.148
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