PENGARUH BERBAGAI LEVEL STARTER Lactobacillus casei TERHADAP NILAI GIZI DAN ORGANOLEPTIK SUSU FERMENTASI.
(?d;-r$d
P!reiiio, ii huj!& ud D$gd
&do|d/,J&!,ujiin{glj6i]k!is
rn! ift.drs r&hi
A (0c.). n e%l
k$rd
c
(4%),
do
D (6%)
doix0 nrsu$
sr$ cntrhrci H$r Fod ra
n{uj!tu
tr* hli ddo, fplni dd
h.
kj",
$$ 1rt6r ooidi $i Gmllksi
I
fbgj Po@b6 da E$y!, ld uDunirq Bdtn Aso L*bl
(B^L]
s$uhknqglr{silk{iNhldk'.$iighikdikssuNiMgroEqyuj!
entui$i
ren,
ih
!s wuk iujw
i
sriMr
(dd! ree6)
.4.i dthd:piri
ruhbtr N& $hn
peDAoMh
&@r
eb
nqjldi pdd
tiFne'qbjlndneBllibd
.. ruj!{
dn
vdr! rsdrh'
toEilio eduild
.@b&c4@(juldD$gised
eih6nFreldud+ldhinrulhiehNPoggulE4beb4lsel
Ud*B4hd]h$ssli'grq6i
t
P!reiiio, ii huj!& ud D$gd
&do|d/,J&!,ujiin{glj6i]k!is
rn! ift.drs r&hi
A (0c.). n e%l
k$rd
c
(4%),
do
D (6%)
doix0 nrsu$
sr$ cntrhrci H$r Fod ra
n{uj!tu
tr* hli ddo, fplni dd
h.
kj",
$$ 1rt6r ooidi $i Gmllksi
I
fbgj Po@b6 da E$y!, ld uDunirq Bdtn Aso L*bl
(B^L]
s$uhknqglr{silk{iNhldk'.$iighikdikssuNiMgroEqyuj!
entui$i
ren,
ih
!s wuk iujw
i
sriMr
(dd! ree6)
.4.i dthd:piri
ruhbtr N& $hn
peDAoMh
&@r
eb
nqjldi pdd
tiFne'qbjlndneBllibd
.. ruj!{
dn
vdr! rsdrh'
toEilio eduild
.@b&c4@(juldD$gised
eih6nFreldud+ldhinrulhiehNPoggulE4beb4lsel
Ud*B4hd]h$ssli'grq6i
t