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Cited article:

Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato (Ipomoea batatas L) paste

Ellyzsabeth Lambertus, Ignatius Srianta, Devina Liem, Ferrian Wanaputra, Ira Nugerahani, Indah Kuswardhani, Ihab Tewfik

E3S Web Conf., 344 (2022) 02004

Published online: 2022-03-25

DOI: https://doi.org/10.1051/e3sconf/202234402004

This article has been cited by the following article(s):

Effect of Sweet Potato Flour Supplementation on Salak Pondoh (Salacca zalacca) Yogurt Properties and Stability During Storage

Neti Yuliana, Andani Tiara, Novi Ayu Lestari, Dyah Koesoemawardani, Novita Herdiana, Dewi Sartika and Lotis E. Mopera
Annals of Tropical Research 48 (1) 125 (2026)
https://doi.org/10.32945/atr48111.2026

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

Hatice Baygut, Dorota Cais-Sokolińska, Paulina Bielska and Joanna Teichert
Fermentation 9 (4) 324 (2023)
https://doi.org/10.3390/fermentation9040324