Gunawan Priadi, M.Sc



Developing a prebiotic yogurt enriched by red bean powder: Microbiological, physi-cochemical and sensory aspect

Red bean is widely known as a prebiotic, but addition of it into yogurt is rare. The aim of this study was to evaluate the effect of red bean powder

The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki).

The research was conducted to examine the use of purple sweet potato (Ipomoea batatas ipomoea batatas Subject Category: Organism Names