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Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato ( Ipomoea batatas L) paste
by
Lambertus, Ellyzsabeth
,
Srianta, Ignatius
,
Liem, Devina
,
Wanaputra, Ferrian
,
Nugerahani, Ira
,
Kuswardhani, Indah
,
Tewfik, Ihab
Published in
E3S Web of Conferences
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E3S Web Of Conferences
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Subjects
Bacteria
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Fermented Milk Products
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Functional Foods & Nutraceuticals
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Ipomoea Batatas
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Lactic Acid
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Lactic Acid Bacteria
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Organoleptic Evaluation
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Organoleptic Properties
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Plant-Based Beverages
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Potatoes
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Probiotics
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Purple Sweet Potato Paste
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Soya Bean Milk
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Soygurt
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Soymilk
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Statistical Analysis
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Sweet Potatoes
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Variance Analysis
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