Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends I Dinika, DK Verma, R Balia, GL Utama, AR Patel Trends in Food Science & Technology 103, 57-67, 2020 | 98 | 2020 |
Cheese whey as potential resource for antimicrobial edible film and active packaging production I Dinika, GL Utama Foods and Raw materials 7 (2), 229-239, 2019 | 17 | 2019 |
Characterization of antimicrobial composite edible film formulated from fermented cheese whey and cassava peel starch GL Utama, I Dinika, S Nurmilah, N Masruchin, B Nurhadi, RL Balia Membranes 12 (6), 636, 2022 | 13 | 2022 |
The roles of candida tropicalis toward peptide and amino acid changes in cheese whey fermentation I Dinika, B Nurhadi, N Masruchin, RL Balia, GL Utama International Journal of Technology 10 (8), 2019 | 7 | 2019 |
Cheese whey as potential resources for antimicrobial edible film and active packaging production. Foods and Raw Materials. 2019; 7 (2): 229–239 I Dinika, GL Utama | 5 | |
Bioconversions of cheese-making wastes to bioethanol and their link to sustainability GL Utama, I Januaramadhan, I Dinika, RL Balia IOP Conference Series: Earth and Environmental Science 306 (1), 012017, 2019 | 2 | 2019 |
Community Perception of Cheese-Making Wastes Utilization and its Sustainability GL Utama, I Dinika, RL Balia IOP Conference Series: Earth and Environmental Science 396 (1), 012037, 2019 | | 2019 |
Karakteristik Antimicrobial Composite Edible Film Berbasis Whey Protein Terfermentasi dan Pati Limbah Singkong I DINIKA | | |
Department of scientific and publishing activities I Dinika, GL Utama | | |