Google Documents : The Effect of Using Different Percentage of Vegetable Pectin on The pH Value and Total Titrated Acid of Cow's Milk Yoghurt
| Title | The Effect of Using Different Percentage of Vegetable Pectin on The pH Value and Total Titrated Acid of Cow's Milk Yoghurt |
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| Abstract | |
| Authors | ND Arkan, T Setyawardani, TY Astuti |
| Journal Name | |
| Publish Year | (not set) |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"The Effect of Using Different Percentage of Vegetable Pectin on The pH Value and Total Titrated Acid of Cow's Milk Yoghurt" |
| Author | Dr TRIANA SETYAWARDANI, M.P. |
| File | 5526762.pdf |