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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan]
Betty Sri Laksmi Suryaatmadja Jenie, Muhamad Yusuf Saputra, . Widaningrum
40
Abstract View : 2080
Download :1466
10.6066/jtip.2013.24.1.40
Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt
Suryono ., Adi Sudono, Mirnawati Sudarwanto, Anton Apriyantono
DOI record not available
62
Abstract View : 678
Download :5423
CARBOHYDRATE DEGRADATION OF TUBER PASTE FLOUR BY THE ADDITION OF α-AMYLASE FROM TWO Lactobacillus SPECIES
Tatik Khusniati, Gadis Trieska Dewi, Anna P. Roswiem, Suci Ayu Azhari, Febi Ishfahani,...
60-65
Abstract View : 1163
Download :999
10.6066/jtip.2020.31.1.60
BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati]
Widodo ,, Soeparno ,, Endang Wahyuni
DOI record not available
98
Abstract View : 1328
Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food
Indratininingsih ., Widodo ., Siti Isrima Oktavia Salasia, Endang Wahyuni
DOI record not available
54
Abstract View : 727
Download :676
FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus
Moch. Wachid, Yasmin Nurinbaity, Noor Harini, Elfi Anis Saati, Vritta Amroini Wahyudi
52-59
Abstract View : 1799
Download :1889
10.6066/jtip.2021.32.1.52
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