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Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

机译：乳酸的总细菌，总酸，pH值，速度，总溶解固体和酸背级级级坡度的感官特性

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Rizki Adrianto; Damar Wiraputra; Masmulki Daniro Jyoti; Arifia Zulaika Andaningrum;
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Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

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