PANGAN BERPROBIOTIK
Starting: Rp200.000
Bab 1. Konsep Dasar Pangan Berprobiotik
Bab 2. Karakteristik dan Klasifikasi Mikroorganisme Probiotik
Bab 3. Mekanisme Kerja dan Manfaat Probiotik
Bab 4. Sumber, Isolasi, dan Seleksi Mikroorganisme Probiotik
Bab 5. Teknologi Fermentasi dalam Produksi Pangan Berprobiotik
Bab 6. Pangan Berprobiotik Berbasis Susu
Bab 7. Pangan Berprobiotik Berbasis Non-Susu
Bab 8. Formulasi dan Pengembangan Produk Pangan Berprobiotik
Bab 9. Teknologi Enkapsulasi dan Peningkatan Viabilitas Probiotik
Bab 10. Mutu, Viabilitas, dan Keamanan Pangan Berprobiotik
Bab 11. Pengemasan, Penyimpanan, dan Distribusi
Bab 12. Regulasi, Pelabelan, dan Penerimaan Konsumen
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PANGAN BERPROBIOTIK
Starting: Rp200.000
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