Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei.
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| Title: | Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei. |
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| Authors: | Cahyanti, Antonia N.1, Legowo, Anang M.2 anang_ml@yahoo.com, Rizqiati, Heni2, Harjanti, Dian W.2, Sari, Anisa R.1 |
| Source: | Journal of Advanced Veterinary Research. 2025, Vol. 15 Issue 5, p589-594. 6p. |
| Document Type: | Article |
| Author Affiliations: | 1Department of Agriculture, Faculty of Agriculture Technology, Universitas Semarang, Semarang 50196, Central Java, Indonesia. 2Department of Animal Science, Faculty of Animal and Agricultural Sciences Universitas Diponegoro, Semarang 50275, Central Java, Indonesia. |
| ISSN: | 2090-6269 |
| Accession Number: | 190452772 |
| Database: | Veterinary Source |
| ISSN: | 20906269 |
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