1. Pratama, A., E. Wulandari and R.L. Balia, 2023. The effect of Saccharomyces cerevisiae concentration and fermentation time on chemical and functional properties of duck egg flour. Int. J. Adv. Sci. Eng. Inf. Technol., 13: 446-451.
   CrossRef  |  Direct Link  |  
2. Wulandari, E., H. Yurmiati, T. Subroto, O. Wismandanu and S. Khairani, 2022. The potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented-bekasam against Salmonella typhimurium by in vivo evaluation. Biodiversitas J. Biol. Diversity, 23: 2304-2310.
   CrossRef  |  Direct Link  |  
3. Wulandari, E., H. Yurmiati, T. Subroto and K. Suradi, 2020. Quality and probiotic lactic acid bacteria diversity of rabbit meat bekasam-fermented meat. Food Sci. Anim. Resour., 40: 362-376.
   CrossRef  |  Direct Link  |  
4. Chairunnisa, H., R.L. Balia and E. Wulandari, 2019. Chemical and microbiological characteristics of fermented cheese whey beverages with soymilk powder addition. IOP Conf. Ser.: Earth Environ. Sci., Vol. 334. 10.1088/1755-1315/334/1/012043.
   CrossRef  |  Direct Link  |