Characterization and shelf life of synbiotic drink powder from porang (Amorphophallus muelleri)
Author:
Funder
Badan Riset dan Inovasi Nasional
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05894-x.pdf
Reference69 articles.
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2. Albadran HA, Chatzifragkou A, Khutoryanskiy VV, Charalampopoulos D (2015) Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions. Food Res Int 74:208–216. https://doi.org/10.1016/j.foodres.2015.05.016
3. Al-Ghazzewi FH, Khanna S, Tester RF, Piggott J (2007) The potential use of hydrolysed konjac glucomannan as a prebiotic. J Sci Food Agric 87(9):1758–1766. https://doi.org/10.1002/jsfa.2919
4. Ananta E, Volkert M, Knorr D (2005) Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int Dairy J 15(4):399–409. https://doi.org/10.1016/j.idairyj.2004.08.004
5. Arifin MA (2001) Pengeringan Keripik Umbi Iles-iles Secara Mekanik untuk Meningkatkan Mutu Keripik Iles-Iles. Tesis. Teknologi Pasca Panen. IPB University. Bogor
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