Hi, I am Neti Yuliana, My LiveDNA is 62.23253
 
   
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Dr. Neti Yuliana
 
Highest Degree: Ph.D. in Food Science and Agribusiness from University of the Philippine at Los Banos, Philippines
 
Institute: University of Lampung, Indonesia
 
Area of Interest: Food Science Technology
  •   Agroindustrial Product Technology
  •   Agribusiness
  •   Food Science
  •   Agroindustrial Technology
 
URL: http://livedna.org/62.23253
 
My SELECTED Publications
1:   Neti, Y., Erlinda, I.D. and V.G. Virgilio, 2011. The effect of spontaneous fermentation on the volatile flavor constituents of durian. Int. Food Res. J., 18: 635-641.
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2:   Nurdjanah, S., N. Yuliana, S. Astuti, J. Hernanto and Z. Zukryandry, 2017. Physico chemical, antioxidant and pasting properties of pre-heated purple sweet potato flour. J. Food Nut. Sci., 5: 140-146.
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3:   Yuliana, N. and E.I. Dizon, 2011. Phenotypic identification of lactic acid bacteria isolated from Tempoyak (Fermented durian) made in the philippines. Int. J. Biol., 3: 145-152.
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4:   Yuliana, N. and V.V. Garcia, 2009. Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (Fermented durian). Indian J. Biotechnol., 8: 304-310.
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5:   Yuliana, N., S. Nurdjanah and M. Margareta, 2013. The effect of a mixed-starter culture of lactic acid bacteria on the characteristics of pickled orange-fleshed sweet potato (Ipomoea batatas L.). Microbiol. Indonesia, 7: 1-8.
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6:   Yuliana, N., S. Nurdjanah, R. Sugiharto and D. Amethy, 2014. Effect of spontaneous lactic acid fermentation on physico-chemical properties of sweet potato flour. Microbiol. Indonesia, 8: 1-8.
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