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Autor:
Pertiwi RB; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Setiabudi YC; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Mayangsari Y; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Suroto DA; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.; University Center of Excellence for Integrated Research and Application for Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Rahayu ES; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.; University Center of Excellence for Integrated Research and Application for Probiotic Industry, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
Publikováno v:
Preventive nutrition and food science [Prev Nutr Food Sci] 2024 Sep 30; Vol. 29 (3), pp. 270-278.