http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry

Return to Article Details Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Download Download PDF