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Publications by Dian Widya Ningtyas
A Tribological Analysis of Cream Cheeses Manufactured With Different Fat Content
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
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Prediction of Texture Sensory From Instrumental Measurements in Processed Cheeses With Different Fat Contents
Journal of Food Studies
A Method for Estimating Fat Content in Milk Products by Using a Detergent (Tween 80). V. : Estimation for Fat Content in Ice Cream
Eisei kagaku
Technological and Characteristics of Low-Fat Cheeses: A Review
Assiut Journal of Agricultural Sciences
Labour Content of Traded Manufactured Goods
Pakistan Development Review
Development
Planning
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Proteolysis and Volatile Components of Reduced-Fat Cheeses Made From Ultrafiltered Milk and Different Starters Supplemented With Lactobacilli and Lac-PRT-Lactococci
Le Lait
Bioelectrical Impedance: Fat Content of Beef and Pork From Different Size Grinds.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
The Fat Testing of Cream by the Babcock Method.
Fluorescence and Infrared Spectroscopies: A Tool for the Determination of the Geographic Origin of Emmental Cheeses Manufactured During Summer
Le Lait
ACE-Inhibitory Activity of Cheddar Cheeses Made With Adjunct Cultures at Different Stages of Ripening
Advances in Dairy Research
