| Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) | - | 0 | 0 | VETERINARY WORLD | MAR 2019 | 2 |
| Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening | - | 0 | 0 | MEDIA PETERNAKAN | APR 2017 | 4 |
| CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES | - | 0 | 0 | JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE | SEP 2015 | 5 |
| Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | - | 0 | 0 | JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE | SEP 2018 | 0 |
| The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats | - | 0 | 0 | INTERNATIONAL FOOD RESEARCH JOURNAL | DEC 2017 | 2 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | - | 0 | 0 | FOOD SCIENCE AND TECHNOLOGY | DEC 2020 | 7 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | - | 0 | 0 | 1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 | 2019 | 1 |
| Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening Agents | - | 0 | 0 | 1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 | 2019 | 0 |