Physio-chemical, Microbiology, and Preference of Probiotic...

IOP Conference Series: Earth and Environmental Science 2020 / 03 Vol. 426

Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture

Hosiana, N, Astuti, D I, Surono, I S
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Volume:
426
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/426/1/012185
Date:
March, 2020
File:
PDF, 878 KB
2020
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