Optimasi Komposisi Lactobacillus bulgaricus dan Streptococcus
thermophilus pada Yogurt Terfortifkasi Buah Lakum (Cayratia trifolia (L.) Domin) sebagai Antibakteri terhadap Escherichia
coli
By Ika Ristia Rahman
WORD COUNT 4580 TIME SUBMITTED 09-OCT-2019 01:40AM
PAPER ID 51021702
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SIMILARITY INDEX
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Optimasi Komposisi Lactobacillus bulgaricus dan
Streptococcus thermophilus pada Yogurt Terfortifkasi Buah Lakum (Cayratia trifolia (L.) Domin) sebagai Antibakteri
terhadap Escherichia coli
ORIGINALITY REPORT
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Transfer Under Extreme Conditions; Nanoscale Transport
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