|
Issue |
Title |
|
Vol 20, No 2 (2023) |
The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing |
Abstract
PDF
|
Hanif Alamudin Manshur, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, Noor Harini |
|
Vol 18, No 1 (2021) |
Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage |
Abstract
PDF
|
Faten Boussaa, Faten Zaouay, Messaoud Mars |
|
Vol 21, No 2 (2024) |
The Effect of Fermentation and Storage Temperature on the Viability of Lactiplantibacillus plantarum subps. plantarum Dad-13 on Yogurt-Like Drink |
Abstract
PDF
|
Aristya Aristya, Tyas Utami, Dian Anggraini Suroto, Endang Sutriswati Rahayu |
|
1 - 3 of 3 Items |
|