{"title":"Analysis of Proximate and Dietary Fiber of Beetroot (Beta vulgaris L.) and Cinnamon (Cinnamomum Burmanii) Yogurt","authors":"Eka Fadilla Rahma, F. Z. Nisa, R. Kusuma","doi":"10.24940/theijst/2021/v9/i3/st2103-009","DOIUrl":null,"url":null,"abstract":"content, but did not affect the moisture, ash, protein, and fat content of yogurt.","PeriodicalId":231256,"journal":{"name":"The International Journal of Science & Technoledge","volume":"46 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The International Journal of Science & Technoledge","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24940/theijst/2021/v9/i3/st2103-009","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
content, but did not affect the moisture, ash, protein, and fat content of yogurt.
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