| Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir | Q4 Journal | 2 | 4 | Journal of Physics: Conference Series | 2020 | 2 |
| Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening | no-Q Journal | 2 | 3 | Media Peternakan | 2017 | 4 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | Q4 Journal | 3 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening Agents | Q4 Journal | 3 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | Q3 Journal | 4 | 6 | Food Science and Technology (Brazil) | 2020 | 9 |
| Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. Rhamnosus TW2 isolates stored at different temperature conditions | Q3 Journal | 4 | 6 | Journal of the Indonesian Tropical Animal Agriculture | 2018 | 0 |