Sensory Characteristics of Fermented Dangke Whey Functional Beverage with Different Levels of Honey Addition
The characteristics of functional beverages are strongly influenced by the microorganisms used to ferment the lactose contained in whey. In addition, the characteristics of whey functional beverages can also be influenced by the sweetener used. This study aims to determine the panellist acceptance o...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2025-04-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2960 |
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