Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity

Yazar: Rahayu, Endang S., Djaafar, Titiek F., Wibowo, Djoko, Sudarmadji, Slamet
Baskı/Yayın Bilgisi 2014

Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol

Yazar: Djaafaru, Titiek F., Rahayu, Endang S., Wibowo, Djoko, Sudarmadji, Slamet
Baskı/Yayın Bilgisi 2014

Mutation Technique for Increasing the Production of Antibacteria Lactobacillus plantarum TGR-2

Yazar: Margino, Sebastian, Winarti, Sri, Indrati, Retno, Rahayu, Endang S.
Baskı/Yayın Bilgisi 2014

Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production

Yazar: Moulia, Mona Nur, Setyabudi, Sigit, Salleh, Baharuddin, Rahayu, Endang S.
Baskı/Yayın Bilgisi 2014

Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage

Yazar: Utami, Tyas, Giyarto, Giyarto, Djaafar, Titik F., Rahayu, Endang S.
Baskı/Yayın Bilgisi 2014

Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Yazar: Pamungkaningtyas, Fathyah Hanum, Mariyatun, Mariyatun, Kamil, Rafli Zulfa, Setyawan, Ryan Haryo, Hasan, Pratama Nur, Wiryohanjoyo, Devin Varian, Nurfiani, Sri, Zulaichah, Eni, Utami, Indyah S., Utami, Tyas, Rahayu, Endang S.
Baskı/Yayın Bilgisi 2018

Development of the Traditional Tape Ketan Into Probiotic Drink

Yazar: Rahayu, Endang S., Nursiwi, Asri, N, Bedri Sekar, Supriyanto, Supriyanto
Baskı/Yayın Bilgisi 2018