Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract
Author:
Affiliation:
1. Kadiri Islamic University, Indonesia
2. IPB University, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100412&tlng=en
Reference47 articles.
1. Analysis of vitamin C in probiotic yoghurt with the addition of Podang Urang mango (Mangifera indica L.);Afiyah D. N.;E3S Web of Conference,2022
2. Analysis of the yogurt nutrient content and antioxidant activity by adding podang urang mango juice (Mangifera indica L.);Afiyah D. N.;Jurnal Ternak,2022
3. β-carotene content and quality properties of probiotic yoghurt supplemented with podang urang mango extract;Afiyah D. N.;IOP Conference Series. Earth and Environmental Science,2022
4. Effect of ginger extract on the physicochemical and sensory properties of yoghurt;Amadou N. M.;International Journal of Development Research,2018
5. Kualitas Susu Sapi Perah PFH di Koperasi Unit Desa (KUD) Karya Bhakti Ngancar Kabupaten Kediri;Ariani N. F.;Jurnal Ilmiah Fillia Cendekia,2021
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