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NURLIYANI
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Antidiabetic potential of kefir combination from goat milk and soy milk in rats induced with streptozotocin-nicotinamide
E Harmayani
Korean journal for food science of animal resources 35 (6), 847, 2015
562015
Kestabilan emulsi dan karakteristik sensoris low fat mayonnaise dengan menggunakan kefir sebagai emulsifier replacer
H Evanuarini, N Nurliyani, I Indratiningsih, P Hastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 11 (2), 53-59, 2017
232017
The influence of goat milk and soybean milk kefir on IL-6 and crp levels in diabetic rats
S Sunarti, N Nurliyani, ASA Tyas, SD Kristian, P Prasetyastuti
Romanian Journal of Diabetes Nutrition and Metabolic Diseases 22 (3), 261-267, 2015
212015
Karakteristik whey limbah dangke dan potensinya sebagai produk minuman dengan menggunakan Lactobacillus acidophilus FNCC 0051
F Fatma, S Soeparno, N Nurliyani, C Hidayat, M Taufik
Agritech 32 (4), 2012
172012
The physicochemical composition of honey from Indonesian stingless bee (Tetragonula laeviceps)
A Agussalim, N Umami, N Nurliyani, A Agus
Biodiversitas Journal of Biological Diversity 22 (8), 2021
162021
Isolation and identification of lactose-degrading yeasts and characterisation of their fermentation-related ability to produce ethanol
M Kurniawati, N Nurliyani, W Budhijanto, W Widodo
Fermentation 8 (4), 183, 2022
102022
Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction
DN Matulessy, Y Erwanto, N Nurliyani, E Suryanto, MZ Abidin, TR Hakim
Veterinary World 14 (9), 2397, 2021
102021
Goat milk kefir supplemented with porang glucomannan improves lipid profile and haematological parameter in rat fed high fat and high fructose diet
N Nurliyani, E Harmayani, S Sunarti
Romanian Journal of Diabetes Nutrition and Metabolic Diseases 25 (1), 11-21, 2018
102018
Physicochemical, Microbiological and Sensory Properties of Fermented Whey Using Kombucha Inoculum
F Suciati, N Nurliyani, I Indratiningsih
Buletin Peternakan 43 (1), 52-57, 2019
92019
Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
PD Wulansari, Nurliyani, SRN Endah, A Nofriyaldi, E Harmayani
Food Science and Technology 42, e71621, 2021
82021
Profile of bacteria and short chain fatty acids of caecaldigesta in malnourished rat fed goat milk yoghurt
N Nurliyani, S Kusuma, YD Trisnasari, F Prabawati
J Food Nutr Res 2 (12), 1015-1020, 2014
82014
Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk
PD Wulansari
Food Science and Technology 42, e10322, 2022
72022
The impact of the local dairy cattle farm toward the river water quality in Gunungpati Subdistrict Central Java
E Widiastuti, AN Kustono, A Adiarto, N Nurliyani
Int. J. Sci. Eng 8 (1), 15-21, 2015
72015
Exopolysaccharide production in fermented milk using Lactobacillus casei strains AP and AG
HS Maajid, N Nurliyani, W Widodo
AIMS microbiology 8 (2), 138, 2022
62022
Ice cream characteristic with cured egg yolk powder as whipping cream replacer
C Agustin, N Nurliyani, J Jamhari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 16 (1), 11-20, 2021
62021
Leukocytes count and lymphocytes proliferation of dinitrochlorobenzene sensitized rat supplemented with fermented goat milk
EH Nurliyani, HS Marsetyawan
Int. J. Biol. Biomolec. Agric. Food Biotechnol. Eng 5, 357-361, 2011
62011
Characteristics of protein and amino acid in various poultry egg white ovomucoid
NURLIYANI1*, Y ERWANTO, RUMIYATI, AS SUKARNO
Food Science and Technology (Brazil) 43, 1-10, 2023
52023
Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier
H Evanuarini, N Nurliyani, I Indratiningsih, P Hastuti
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) 29 (1), 83-94, 2019
52019
Paparan pestisida terhadap kejadian penyakit paru obstruktif kronis pada petani di Sumatera Utara
J Sinaga, N Nurliyani, YD Saleh
Berita Kedokteran Masyarakat 33 (11), 529-534, 2017
52017
Optimasi kondisi fermentasi whey dangke sebagai produk minuman dengan response surface methodology
F Maruddin, S Soeparno, N Nurliyani, C Hidayat, M Taufik
Agritech 32 (3), 2012
42012
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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