Physico-Chemical, and Sensory Properties of Soy Based Gouda Cheese Analog Made from Different Concentration of Fat, Sodium Citrate and Various Cheese Starter Cultures
ID Publisher
: 0000015978
Nama Jurnal
: Makara Seri Teknologi (Makara Journal of Technology) - ISSN sebelumnya 1693-6698
Pengarang
: Abu Amar, Ingrid Surono
Subjek
: butter fat, citrate, flavor, GCA, soy protein isolate
GANTI PASSWORD
