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Physicochemical and amino acid profiles of probiotic yoghur..:
Afiyah, Dyah Nurul
;
Sarbini, Riska Nurtantyo
;
Arief, Irma Isnafia
.
Brazilian Journal of Food Technology. 26 (2023) - p. , 2023
Link:
https://doi.org/10.1590/1981-6723.09422
RT Journal T1
Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_1981-6723.09422&Exemplar=1&LAN=DE A1 Afiyah, Dyah Nurul A1 Sarbini, Riska Nurtantyo A1 Arief, Irma Isnafia A1 Suryati, Tuti PB FapUNIFESP (SciELO) YR 2023 SN 1981-6723 JF Brazilian Journal of Food Technology VO 26 LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.09422 DO https://doi.org/10.1590/1981-6723.09422 SF ELIB - SuUB Bremen
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