| 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 |
| 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 |
| 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 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | - | 0 | 0 | FOOD SCIENCE AND TECHNOLOGY | DEC 2020 | 7 |
| 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 |
| The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk | - | 0 | 0 | 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020 | 2021 | 1 |
| The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers | - | 0 | 0 | INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019 | 2020 | 4 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | - | 0 | 0 | 1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 | 2019 | 1 |
| Duck Production for Food Security | - | 0 | 0 | 1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 | 2019 | 6 |
| Improving production system of beef cattle agribusiness | - | 0 | 0 | INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2018 (ICSARD 2018) | 2019 | 0 |
| Nutritional Manipulations and Its Effects on Yield and Quality of Beef | - | 0 | 0 | 1ST ANIMAL SCIENCE AND FOOD TECHNOLOGY CONFERENCE (ANSTC) 2019 | 2019 | 0 |
| 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 |
| Improving Beef Cattle Production System for Sustainable Rural Development in Central Java | - | 0 | 0 | 1ST INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE AND ENGINEERING FOR SUSTAINABLE RURAL DEVELOPMENT | 2019 | 0 |
| Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk | - | 0 | 0 | FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY | 2015 | 32 |