The Effect Of Concentration Of Skimmed Milk And Sucrose On The Quality Of Probiotic Beverage Made From Pineapple Skin Extract Fermented By Enterococcus Sp. Of Tempoyak

Item Type
Language	English
Keywords
Author	Ido Shinji 井土 愼二
Abstract
Journal or Publication Title	The Effect Of Concentration Of Skimmed Milk And Sucrose On The Quality Of Probiotic Beverage Made From Pineapple Skin Extract Fermented By Enterococcus Sp. Of Tempoyak
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Volume
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Page Range
Year	2014
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DOI
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