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PREFERENSI KONSUMEN TERHADAP PRODUK YOGHURT ASAL SUSU KAMBING PERANAKAN ETAWA (PE) DI WILAYAH MALANG RAYA
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NULL |
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[2]
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Kestane sütü ile zenginleştirilmiş kefir üretimi
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2022 |
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[3]
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Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite
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Sayed, K Youssef, AF Hashim - Frontiers in Microbiology,
2022 |
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[4]
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Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda
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Communication in Food …,
2022 |
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[5]
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PERBEDAAN KANDUNGAN MAKRONUTRIEN (LEMAK, PROTEIN, KARBOHIDRAT) DALAM SANTAN MURNI DAN SANTAN TAMBAHAN AIR KELAPA TUA
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Maternal Child Health Care,
2022 |
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[6]
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Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan
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Saudi Journal of …,
2022 |
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[7]
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KAJIAN-KAJIAN PENGOLAHAN SUSU DAN KUALITASNYA YANG BERASAL DARI HEWAN RUMINAN (KERBAU, SAPI, KAMBING, DAN UNTA)
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2021 |
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[8]
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Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure …
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2021 |
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[9]
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Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in 'Nono'And Yoghurt Samples in Kaduna, Nigeria
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2021 |
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[10]
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The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics
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2021 |
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[11]
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Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance
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2020 |
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[12]
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The Potential for Implementing a Big Data Analytic-based Smart Village in Indonesia
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THESIS,
2020 |
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[13]
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Observations on passive microrheology for monitoring the fermentation process in yoghurt
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2020 |
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[14]
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Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
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2020 |
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[15]
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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
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Faizah, MR Ismail-Fitry, MR Umi Hartina… - Food Research,
2020 |
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[16]
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EFFECT OF FUNCTIONAL INGREDIENTS ON VIABILITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA IN NONDAIRY PROBIOTIC PRODUCTS
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2020 |
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[17]
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Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants
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2020 |
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[18]
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Evaluation of mineral in the indigenous and industrially produced soya milk in the Anyigba, Kogi State.
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2020 |
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[19]
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A study concerning quality assessment and processing particularities in certain dairy products.
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2019 |
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[20]
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Process standardization for enhancing biofunctionality of dahi
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2019 |
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[21]
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Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk
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2019 |
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[22]
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Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink
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2019 |
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[23]
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Process standardization for enhancing bio functionality of Dahi
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2019 |
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[24]
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A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata
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International Journal of Health Sciences & Research,
2018 |
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[25]
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Physicochemical Evaluation of Bovine Milk in North Central Nigeria
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2018 |
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[26]
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Pengaruh Penambahan Gelatin dan Starter Terhadap Mutu Cocogurt
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2018 |
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[27]
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Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
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Food and Bioprocess Technology,
2018 |
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[28]
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Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
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2018 |
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[29]
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Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
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2017 |
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[30]
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Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk
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2017 |
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[31]
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Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
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2017 |
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[32]
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Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
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International Journal of Microbiology and Application,
2017 |
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[33]
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Bactérias probióticas e parâmetros de qualidade em um produto à base de leite coco
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2017 |
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[34]
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Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk
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2016 |
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[35]
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Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
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J. Food and Dairy Sci., Mansoura Univ.,
2016 |
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[36]
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Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
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2016 |
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[37]
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PRIRODNO-MATEMATIĈKI FAKULTET NIŠ
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2015 |
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