Results 21 to 30 of about 109,365 (297)
Journal of Biological Researches, 2012 Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality.
Tatik Khusniati +2 more
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A low-coverage skim-sequencing and imputation pipeline for genomic selection. [PDF]
Plant GenomeGenomic selection (GS) can accelerate plant breeding gains by reducing breeding cycle times, reducing phenotyping costs, or improving selection accuracy.
Sthapit SR +6 more
europepmc +2 more sources
Journal of Biological Researches, 2012 Protein on stored milks spoiled due to protease activities of Pseudomonas fluorescens. To know protease effect on milks, protease activities of semi-purified P. fluorescens on protein degradation in stored pasteurized milks were detected.
Tatik Khusniati, Irma Normalia
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Utilizing tiger nut milk to make a novel, healthy, functional ice milk
Annals of Agricultural Sciences, 2023 The study aimed to examine the effect of tiger nut milk on the quality characteristics of ice milk when fresh skim milk was partially replaced. At levels of substitution of 0, 25, 50, 75, and 100 %, the chemical and physical composition of the samples ...
Ola M.A.K. Shalabi
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Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage
Jurnal Ilmu-Ilmu Peternakan, 2022 Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies ...
Nurliyani Nurliyani +3 more
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Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan
Agritech, 2021 Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products,
Tengku Mia Rahmiati +2 more
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Jurnal Sain Peternakan Indonesia, 2015 ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pengaruh pengencer susu skim dengan sitrat kuning telur dan lama penyimpanan terhadap kualitas semen kambing persilangan Nubian dengan Peranakan Ettawa.
Tatik Suteky +2 more
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KAJIAN KUALITAS UMBI UBI JALAR SEBAGAI SUBSTITUSI SUSU SKIM DALAM PEMBUATAN ES KRIM
AGROMIX, 2010 ABSTRAK: Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar, salah satunya adalah es krim ubi jalar. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan (desert) dengan bahan-bahan utama dalam ...
Rekna Wahyuni
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Effect of Skim Nanoparticles on the Motility and Kinematics of Simmental Cattle Frozen Semen
Jurnal AgripetNanotechnology has positively impacted the development of extenders used in the cryopreservation of spermatozoa in livestock. The inclusion of nano skim in the extender is expected to preserve semen quality after thawing.
Fitri Dian Anggraeni +2 more
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Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]
Journal of Food and Dairy Sciences, 2017 Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
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