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Welcome to Indonesia International Institute for Life Sciences Repository: The Development Of Yogurt Bites Using A Freeze-dried Method

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REFERENCES

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Childs, J. & Drake, M. 2008. Sensory properties of yogurt powders. Poster presentation, IFT Annual Meeting, June 2008. Abstract 048-09.

Ciurzynska, A., & Lenart, A. (2011). Freeze-drying-application in food processing and biotechnology-a review. Polish Journal of Food and Nutrition Sciences, 61(3).

Cowburn, G., & Stockley, L. (2005). Consumer understanding and use of nutrition labelling: a systematic review. Public health nutrition, 8(1), 21-28.

Dairy, U. K. (2009). Code of practice for the composition and labeling of yogurt. London: W1U 6QQ.

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Giampieri, F., Forbes-Hernandez, T. Y., Gasparrini, M., Alvarez-Suarez, J. M., Afrin, S., Bompadre, S., ... & Battino, M. (2015). Strawberry as a health promoter: an evidence based review. Food

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Komalasari, E., Widiawati, D., & Puteri, N. E. (2021). Pendampingan Pengurusan P-IRT UMKM Pangan di Desa Cikidang, Sukabumi. Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia p-ISSN, 2655, 6277.

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Rachmah, Q., Kriengsinyos, W., Rojroongwasinkul, N., & Pongcharoen, T. (2021). Development and validity of semi-quantitative food frequency questionnaire as a new research tool for sugar intake assessment among Indonesian adolescents. Heliyon, 7(6).

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Shi, M., Loftus, H., McAinch, A. J., & Su, X. Q. (2017). Blueberry as a source of bioactive compounds for the treatment of obesity, type 2 diabetes and chronic inflammation. Journal of Functional Foods, 30, 16-29.

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