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Publications by Yoyok Budi Pramono
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
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The Effect of Substitution Lesser Yam (Dioscorea Esculenta) Flour on Texture and Inulin Levels of Boiled Tuna Nugget-Okara
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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
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Role of Lactic Acid Bacteria on the Yogurt Flavour: A Review
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Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated From Spontaneous Fermentation of Yam (Dioscorea Rotundata)
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Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Scarce Evidence of Yogurt Lactic Acid Bacteria in Human Feces After Daily Yogurt Consumption by Healthy Volunteers
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