Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Dea Erik Bahtiar
Utilization of Lesser Yam (Dioscorea Esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties
Digital Press Life Sciences
Related publications
The Effect of Substitution Lesser Yam (Dioscorea Esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara
International Journal of Scientific and Research Publications (IJSRP)
Comparative Assessment and Optimisation of Different DNA Extraction Methods in Lesser Yam (Dioscorea Esculenta)
International Journal of Current Microbiology and Applied Sciences
Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification With White Rice Bran Flour
Effect on Ruminal Lactic Acid Utilization and Lactic Acid-Utilizing Bacteria
Kansas Agricultural Experiment Station Research Reports
Isolation and Utilization of Protease Lactic Acid Bacteria as Meat Tenderizer
Role of Lactic Acid Bacteria on the Yogurt Flavour: A Review
International Journal of Food Properties
Food Science
Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated From Spontaneous Fermentation of Yam (Dioscorea Rotundata)
Asian Food Science Journal
Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Scarce Evidence of Yogurt Lactic Acid Bacteria in Human Feces After Daily Yogurt Consumption by Healthy Volunteers
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
