Ripening for improving the quality inoculated cheese rhizopus oryzae
 Artikel Jurnal
Makhabbah Jamilatun
Rhizopus oryzae a processing starter in fermentation of unripened cheese
Indonesian Center for Biotechnology and Biodiversity Research and Development (UNS), {s.a.}
 Artikel Jurnal
Zahra Haifa, author
Pengaruh penambahan starter mikroba (acetobacter aceti FNCC 0016, lactobacillus plantarum FNCC 0625 dan saccharomyces cerevisiae FNCC 3049) serta pemerasan PULP terhadap fermentasi dan mutu biji kakao (theobroma cacao L) = Effect of starter culture addition (acetobacter aceti FNCC 0016 lactobacillus plantarum FNCC 0625 saccharomyces cerevisiae FNCC 3049) and depulping on the fermentation and quality of cocoa beans theobroma cacao l / Zahra Haifa
Universitas Indonesia, 2015
 UI - Skripsi (Membership)
Sri Ayu Lestari, author
Pemanfaatan umbi kayu singkong manihot dulcus dalam pembuatan keju mozzarella substitut dengan penambahan bee bread sebagai sumber protein = The utilization of cassava manihot dulcus in producing mozzarella substitute cheese with addition of bee bread as protein source
Fakultas Teknik Universitas Indonesia, 2015
 UI - Skripsi (Membership)
Faustine Sheryl Adeboi, author
Peningkatan tekstur produk keju dari susu sapi melalui proses koagulasi menggunakan enzim papain dan transglutaminase = Improving the texture of cheese product from cows milk through the coagulation process using papain and transglutaminase enzyme
Fakultas Teknik Universitas Indonesia, 2019
 UI - Skripsi (Membership)
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