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S Yuningtyas
S Yuningtyas
Food science
Biology
quality
lactobacillus satsumensis
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Improvement of yogurt quality from mushrooms and nuts by the addition of Amyloproteolytic from Lactobacillus satsumensis EN38-32
2021
T. Khusniati
A Widiawati
S Yuningtyas
Sulistiani
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