POTENSI Lactobacillusrhamnosus SKG34 SEBAGAI

STATER YOGHURT DANVIABILITASNYA SELAMA

PENYIMPANANby Ni Nyoman Puspawati

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TIME SUBMITTED 10-JAN-2016 03:05PM

SUBMISSION ID 619366675

WORD COUNT 3292

CHARACTER COUNT 17377

L_SEMNAS_BIOSAIN-POTENSI_L_RHAMNOSUS_SEBAGAI_STARTER_YOGHURT.PDF(100.33K)

10%SIMILARITY INDEX

8%INTERNET SOURCES

3%PUBLICATIONS

5%STUDENT PAPERS

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2 1%

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POTENSI Lactobacillus rhamnosus SKG34 SEBAGAI STATERYOGHURT DAN VIABILITASNYA SELAMA PENYIMPANANORIGINALITY REPORT

PRIMARY SOURCES

repository.usu.ac.idInternet Source

ojs.unud.ac.idInternet Source

Dang, H., J. Yang, J. Li, X. Luan, Y. Zhang, G.Gu, R. Xue, M. Zong, and M. G. Klotz."Environment-dependent Distribution ofSediment nifH-harboring Microbiota in theNorthern South China Sea", Applied andEnvironmental Microbiology, 2012.Publicat ion

Submitted to iGroupStudent Paper

www.ilo.orgInternet Source

aem.asm.orgInternet Source

Chandan, Ramesh C., and Kevin O'Rell.

1%

8 1%

9 <1%

10 <1%

11 <1%

12 <1%

13 <1%

14 <1%

15 <1%

16 <1%

"Principles of yogurt processing",Manufacturing Yogurt and Fermented MilksChandan/Manufacturing Yogurt and FermentedMilks, 2013.Publicat ion

pur-plso-unsri.orgInternet Source

elibrary.ub.ac.idInternet Source

www.doria.f iInternet Source

Submitted to Universitas DiponegoroStudent Paper

Submitted to Universitas MuhammadiyahSurakartaStudent Paper

lppm.unud.ac.idInternet Source

memoireonline.comInternet Source

www.up.ac.zaInternet Source

www.ut.ac.idInternet Source

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