The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)
The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)
Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2
Figure 2
The titratable acidity of goat milk synbiotic-yogurt
Figure 3
The pH value of goat milk synbiotic-yogurt
Figure 4
The viscosity value of goat milk synbiotic-yogurt
Figure 5
The total of sugar of goat milk synbiotic-yogurt
Figure 6
The total of soluble dietary fibre of goat milk synbiotic-yogurt
Figure 1
The total LAB of goat milk synbiotic-yogurt
Figure 3
The pH value of goat milk synbiotic-yogurt
November 2022
Vol. 10, Iss. 11, Pages 2275-2463
