Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt-Reference-Cited by-同舟云学术

Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HARIADI Hari¹^ORCID,SAGITA Diang¹,RAHMAWATI Laila¹,TRIYONO Agus¹,HIDAYAT ¹,MAYASTI Nur Kartika Indah¹,KURNIAWAN Kiki¹,PURWANDOKO Pradeka Brilyan¹,ANGGARA Cahya Edi Wahyu¹,ANDRIANSYAH Raden Cecep Erwan¹

Affiliation:

1. National Research and Innovation Agency, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100463&tlng=en

Reference21 articles.

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2. Official methods of analysis of AOAC International,1990

3. Diversifikasi pangan: gerakan dari kantin Balaikota Depok;Astono B.;Kompas,2013

4. Buku ajar vogel kimia analisis kuantitatif anorganik;Basset J.,1994

5. Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt;Coskun F.;Food Science and Technology,2019

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