| The physical characteristics of cheese made of milk, colostrum and both during the ripening |
Dr TRIANA SETYAWARDANI, M.P. |
JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE |
2087-8273 |
1 |
| Improving composition and microbiological characteristics of milk kefir using colostrum |
Dr TRIANA SETYAWARDANI, M.P. |
FOOD SCIENCE AND TECHNOLOGY |
0101-2061 |
7 |
| Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) |
Dr TRIANA SETYAWARDANI, M.P. |
VETERINARY WORLD |
0972-8988 |
3 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition |
Dr TRIANA SETYAWARDANI, M.P. |
1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 |
1755-1307 |
1 |
| Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening Agents |
Dr TRIANA SETYAWARDANI, M.P. |
1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 |
1755-1307 |
1 |
| Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions |
Dr TRIANA SETYAWARDANI, M.P. |
JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE |
2087-8273 |
2 |
| The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats |
Dr TRIANA SETYAWARDANI, M.P. |
INTERNATIONAL FOOD RESEARCH JOURNAL |
1985-4668 |
2 |
| Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening |
Dr TRIANA SETYAWARDANI, M.P. |
MEDIA PETERNAKAN |
0126-0472 |
4 |
| CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES |
Dr TRIANA SETYAWARDANI, M.P. |
JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE |
2087-8273 |
8 |