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      Viabilitas Lactobacillus acidophilus dan Bifidobacterium bifidum Terenkapsulasi dan Mutu Sensori Yogurt Tepung Pisang Sinbiotik selama Penyimpanan Dingin 

      Ariyani, Priska Widya (2013)
      Two types of probiotic i.e. Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated using alginate (3%) and palm sago starch (20%). Yogurt product were then stored at 4 – 10 oC for 8 weeks. Viabilities of ...
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      Viabilitas Kandidat Probiotik pada Berbagai Konsentrasi Awal dan Mutu Yogurt Tepung Pisang Uli Modifikasi Sinbiotik selama Penyimpanan 

      Aritama, Randy Dio (2013)
      Synbiotic modified uli banana flour (MUBF) yogurt was prepared using 70% resistant starch rich MUBF as milk substitute and two probiotic candidate strains i.e. Lactobacillus acidophilus or Bifidobactterium bifidum. The ...
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      Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan 

      Raudhatussa’adah (2013)
      Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- ...

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      AuthorAritama, Randy Dio (1)Ariyani, Priska Widya (1)Raudhatussa’adah (1)SubjectBogor Agricultural University (IPB) (3)
      synbiotic yogurt (3)
      encapsulation (2)acidophilus modified uli banana flour (1)B.bifidum (1)bifidobacterium bifidum (1)L.acidophilus (1)lactobacillus (1)Lactobacillus acidophilus 2B4 (1)Lactobacillus plantarum BSL (1)... View MoreDate Issued
      2013 (3)
      Has File(s)Yes (3)

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      Copyright © Central Library of Bogor Agricultural University.
      Jl. Raya Darmaga Kampus IPB Darmaga Bogor 16680 West Java Indonesia
      All rights reserved. 2017
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository