Kajian Keju Mozzarella Analog yang Disubstitusi dengan Pati Termodifikasi
Gusnilawati Gusnilawati(1), Nur Wulandari(2), Eko Hari Purnomo(3*)
(1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 & Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Jl. Ulin No. 1, Gedung SEAFAST Center, Kampus IPB Darmaga, Bogor 16680
(3) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 & Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Jl. Ulin No. 1, Gedung SEAFAST Center, Kampus IPB Darmaga, Bogor 16680
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.52777
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