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Penggunaan berbagai jenis bahan pelindung untuk mempertahankan viabilitas bakteri asam laktat yang di isolasi dari air susu ibu pada proses pengeringan beku
(IPB (Bogor Agricultural University), 2010)
Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of ...
Pemodelan isotermis sorpsi air pada model pangan
(IPB (Bogor Agricultural University), 2010)
Moisture sorption isotherm of food powder products is pertinent in processing and stability of food. Food model consisted of tapioca starch, casein, palm oil and sucrose. The moisture sorption isotherm curves of the food ...