Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)
- DOI
- 10.22146/agritech.17002
- Published
- 2017-03-10
- Container
- Agritech
- Publisher
- Universitas Gadjah Mada
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.22146/agritech.17002,
title = {Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)},
author = {Dwitiya Martharini and Indratiningsih Indratiningsih},
year = {2017},
journal = {Agritech},
doi = {10.22146/agritech.17002},
url = {https://doi.org/10.22146/agritech.17002}
}RIS
TY - JOUR TI - Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca) AU - Dwitiya Martharini AU - Indratiningsih Indratiningsih PY - 2017 JO - Agritech DO - 10.22146/agritech.17002 UR - https://doi.org/10.22146/agritech.17002 ER -
APA
Martharini, D., & Indratiningsih, I. (2017). Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca). Agritech. https://doi.org/10.22146/agritech.17002
Source records
- crossref · retrieved 2026-09-25T00:31:35.461Z