Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei  Strain Shirota

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Irda Sayuti
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Riau
Indonesia

Department of Biology Education

Darmawati Darmawati
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Riau
Indonesia

Jumari Jumari
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Riau
Indonesia

Adrian Hartanto
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara
Indonesia

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