Yeast and lactic acid bacteria on kefir instant filled with flour of banana (Musa paradisiaca cultivar Mas)-Reference-Cited by-同舟云学术

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Yeast and lactic acid bacteria on kefir instant filled with flour of banana (Musa paradisiaca cultivar Mas)

Published:2018-10-01 Issue: Volume:420 Page:012068
ISSN:1757-899X
Container-title:IOP Conference Series: Materials Science and Engineering
language:
Short-container-title:IOP Conf. Ser.: Mater. Sci. Eng.

Author:

Azara R,Saidi I A,Giyanto

Publisher

IOP Publishing

Subject

General Medicine

Link

http://stacks.iop.org/1757-899X/420/i=1/a=012068/pdf

Reference21 articles.

1. The effect of starter dosage and fermentation time on pH and lactic acid production

2. Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. UJI EFEKTIFITAS SINBIOTIK KEFIR TEPUNG PISANG BATU TERHADAP KADAR GLUKOSA DARAH DAN KADAR PROFIL LIPID TIKUS MODEL SINDROM METABOLIK Eﬀectiveness Test of banana (Musa balbisiana) Flour Kefir Synbiotic on Blood Glucose Level and Lipid Profile Level in Metabolic Syndrome Rats Model;Media Gizi Indonesia;2021-09-30

2. Banana Starch: Properties Illustration and Food Applications—A Review;Starch - Stärke;2020-10-14

3. Microbiology of Fresh Bananas and Processed Banana Products;Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition;2020-07-24

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