WoS Documents

Source by WoS

Total : 2

Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk
Year: 2022
Authors : Wulansari, PD; Widodo; Sunarti; Nurliyani;
Citation : 0 | IMPACT FACTOR : 0 | IMPACT FACTOR 5 YEAR : 0
Publication Name : FOOD SCIENCE AND TECHNOLOGY
URL: https://www.webofscience.com/wos/woscc/full-record/WOS:000790998800011
Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
Year: 2022
Authors : Wulansari, PD; Nurliyani; Endah, SRN; Nofriyaldi, A; Harmayani, E;
Citation : 0 | IMPACT FACTOR : 0 | IMPACT FACTOR 5 YEAR : 0
Publication Name : FOOD SCIENCE AND TECHNOLOGY
URL: https://www.webofscience.com/wos/woscc/full-record/WOS:000826093700068