The effect of additional dadih on lactic acid bacteria and nutritional value of pudding as a food supplementation

• 主要な著者: Helmizar,, Azrimaidaliza,, Restu Sakinah,, Arief Yandri,
• フォーマット: 論文
• 言語: English
• 出版事項: Penerbit Universiti Kebangsaan Malaysia 2022
• オンライン･アクセス: http://journalarticle.ukm.my/21743/1/MAS%204.pdf; http://journalarticle.ukm.my/21743/; https://jms.mabjournal.com/index.php/mab/index

Dadih is a dairy product obtained from fermented buffalo milk in West Sumatra, Indonesia. It contains various nutrients and probiotics that are beneficial for prenatal supplementation and pregnancy outcomes. In this study, a pudding enriched with dadih was formulated. The study was conducted in Nove...