Author:
Hermanto Sandra,Hatiningsih F,Putera D K
Subject
General Physics and Astronomy
Cited by
2 articles.
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1. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties;International Dairy Journal;2023-11
2. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture;Probiotics and Antimicrobial Proteins;2023-07-18