| 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 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | - | 0 | 0 | FOOD SCIENCE AND TECHNOLOGY | DEC 2020 | 7 |
| Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening | - | 0 | 0 | MEDIA PETERNAKAN | APR 2017 | 4 |