The Effect of Seaweed Addition and Different Storage Time on Total Lactic Acid, Viscosity, and Syneresis of Goat Milk Yogurt with Spirulina platensis

Yogurt was a product from pasteurized milk that fermented. The aims of this research was to examine the impact of seaweed addition during different storage lengths of time. on total lactic acid, viscosity, and syneresis tests of goat’s milk yogurt with Spirulina platensis . The completely randomised...

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