Author:
Kahfi J.,Susanti I.,Muhamaludin ,Giarni R.,Nafsiah S.,Widhyastuti N.,Randy A.,Ramadhaningtyas D. P.,Setiarto R. H. B.
Reference35 articles.
1. Suarni, Potensi Sorgum sebagai Bahan Pangan Fungsional, IPTEK Tanaman Pangan 7(1), 47–55 (2012).
2. Sukarminah, I. Lanti, E. Wulandari, E. Lembong and R. Utami, “The effect of sorghum flour (sorghum bicolor L. Moench) addition to characteristic quality of goat milk sinbiotic yoghurt candidate” in 6th International Conference on Sustainable Agriculture, Food and Energy, IOP Conf. Series: Earth and Environmental Science, 2019, pp. 1–11
3. S. Aminah, T. Ramdhan and M. Yanis, Kandungan Nutrisi dan Sifat Fungsional Tanaman Kelor (Moringa oleifera), Buletin Pertanian Perkotaan 5(2), 35–44 (2015).
4. Assessment of hemolytic activity, enzyme production and bacteriocin characterization of Bacillus subtilis LR1 isolated from the gastrointestinal tract of fish
5. Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance