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TRIANA SETYAWARDANI
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1
Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels
Iswoyo
Tahun Belum Diisi
2
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Fadhlurrohman I.
Tahun Belum Diisi
3
Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties
Iswoyo
Tahun Belum Diisi
4
Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination
Arkan N.D.
Tahun Belum Diisi
5
Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storage
Setyawardani T.
Tahun Belum Diisi
6
The physical characteristics of cheese made of milk, colostrum and both during the ripening
Astuti F.D.
Tahun Belum Diisi
7
Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts
Setyawardani T.
Tahun Belum Diisi
8
Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir
Dewi A.C.
Tahun Belum Diisi
9
Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening Agents
Sumarmono J.
Tahun Belum Diisi
10
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening
Setyawardani T.
Tahun Belum Diisi
11
The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats
Setyawardani T.
Tahun Belum Diisi
12
Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures
Setyawardani T.
Tahun Belum Diisi
13
Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk
Setyawardani T.
Tahun Belum Diisi