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6 Bibliography 6 BIBLIOGRAPHY Acton, Q. (2013). Streptococcus-Advance in Research and Treatment. Scholary Editions, Atalanta. Adams, M., and Moss, M. (2008). Food Microbiology (3rd ed.). The Royal Society of Chemistry Publishing, Cambridge. Amerine, M. A., Pangborn, R. M., and Roesller, E. (1965). Principles of Sensory Evaluation of Food. Academic Press, New York. Ang, C. Y., Liu, K., and Huang, Y. W. (1999). Asian Foods: Science and Technology. Technomic Publishing, Lanchester. AOAC. (2005). Official Methods of Analysis of the Association of Official Analytical Chemist. Chemist Inc., Washington. Arbuckle, W. S., & Marshall, R. T. (2000). Ice Cream. Chapman and Hall, New York. Avis, K. E., and Wu, V. L. (1996). Biotechnology and Biopharmaceutical Manufacturing, Processing, and Preservation. Interpharm, Buffalo Groove. Balch, P. A. (2006). Prescription for Nutritional Healing. Avery, New York. Bamfort, C. W. (2005). Food, Fermentation and Micro-organisms. Blackwell Science, California. Batt, C., & Tortorello, M. (2014). Encyclopedia of Food Microbiology (2nd ed.). Academic Press, London. Bhandari, B., and Roos, Y. H. (2017). Non-Equilibrium States and Glass Transitions in Foods: Processing Effects. Elsevier Ltd, Cambridge. Boateng, J., Verghese, M., Walker, L. T., and Ogutu, S. (2008). Effect of Processing on Antioxidant Contents in Selected Dry Beans (Phaseolus spp. L.). Food Science and Technology 49 (9), 1541-1547. Brown, A. C. (2011). Understanding Food: Principles and Preparation (Vol. 4th). Cengage Learning, Stamford, UK. BSN. (1992). Cara Uji Makanan dan Minuman. Badan Standarisasi Nasional, SNI 01-2891. 54 Chandan, R. C., and Kilara, A. (2013). Manufacturing Yogurt and Fermented Milks (Vol. 2nd). John Wiley & Sons, Chichester. Charalambous, G. (1980). The Analysis and Control of Less Desirable Flavors in Foods and Beverages. Academic Press, New York. Charalampopoulos, D., and Rastall, R. A. (2009). Prebiotics and Probiotics Science and Technology. Springer, New York. Chaudary, R., & Sharma, S. (2013). Conventional Nutrients and Antioksidant in Red Kidney Beans (Phaseolus vulgaris L.): an Explorative and Product Development Endeavour. Annals Food Science and Technology 14(2), 275-285. Clarke, C. (2012). The Science of Ice Cream. RSC Pub, Cambridge, UK. Depa, V. V., and Christian, E. W. (1997). Essentials of Food Science. Chapman & Hall, London. Dincer, I. (2017). Refrigeration Systems and Applications. John Wiley, Chichester, UK. Early, R. (1998). Technology of Dairy Product. Blackie Academic & Professional, London. Erickson, M., and Hung, Y. C. (1997). Quality in Frozen Food. Springer, Dordrecht. Espinoza, R., and Nava, R. (2014). Isolation sources of bile salt hydrolase- microorganisms. Herald Journal of Agriculture and Food Science Research, 3, 49-54. Farnworth, E. R. (2008). Handbook of Fermented Functional Food (2nd ed.). CRC Press, Boca Raton. Finkelstein, A. V., and Ptitsyn, O. B. (2016). Protein Physics: A Course of Lectures. Elsevier Academic Press, Amsterdam. Furia, T. E. (1980). CRC handbook of food additives (2nd ed., Vol. 1). CRC Press, Boca Raton. Gad, S. C. (2008). Pharmaceutical Manufacturing Handbook: Production and Processes. Wiley-Interscience, Hoboken, New Jersey. Goff, H. D., and Hartel, R. W. (2013). Ice Cream (7th ed.). Springer, New York. 55 Guibiao Standard. (2010). National Food Safety Standard Food Microbiological Examination: Lactic Acid Bacteria. Ministry of Healthy of the People's Republic of China, China. Hillman, H. (2003). The new kitchen science: a guide to knowing the hows and whys for fun and success in the kitchen. Houghton Mifflin, Boston. Hui, Y. H. (2007). Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetable (Vol. 2). John Wiley & Sons, Hoboken. Hui, Y. H., Chandan, C., Clark, S., Cross, N., Dobbs, J., Hurst, W. J., . Toldra, F. (2007). Handbook of Food Products Manufacturing, Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley & Sons, New Jersey. Hui, Y. H., Legarretta, I. G., Lim, M. H., Murrell, K., and Nip, W.-K. (2004). Handbook of Frozen Foods. Marcel Dekker, New York. Hui, Y., Hansen, A. S., Josephsen, J., Nip, W.-K., Stanfield, P. S., and Toldra, F. (2004). Hand Book of Food and Beverage Fermentation Technology. Marcel Dekker, New York. Imeson, A. (2010). Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing, Chichester. Jay, J. M., Loessner, M. J., and Golden, D. A. (2005). Modern Food Microbiology. Springer, New York. Lawless, H. T., and Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer, New York. Lawn, R., and Prichard, E. (2003). Measurement of PH. Royal Society of Chemistry. Royal Society of Chemistry, Cambridge, UK. Levine, H., and Slade, L. (1991). Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s. Plenum Press, New York. Liong, M.-T. (2011). Probiotics: Biology, Genetics and Health Aspects. Springer, Berlin. Liou, B.-K. (2006). Sensry Analysis of Low Fat Strawberry Ice Cream Prepared With Different Flavor Chemicals and Fat Mimetics. University of Missouri - Colombia, Missouri. Marshall, R. T., Goff, H. D., and Hartel, R. W. (2003). Ice Cream (6th ed.). Springer, New York. 56 Metha, B. M., Kamal-Eldin, A., and Iwanski, R. Z. (2012). Fermentation: Effects on Food Properties. CRC Press, Boca Raton. Michell, K. (2000). Keith Michell's Practically Macrobiotic Cookbook. Healing Arts Press, Rochester, Vermont. Mindell, E. (2004). Probiotics. Basic Health Publications, New Jersey. Mohos, F. A. (2017). Confectionery and Chocolate Engineering: Principles and Applications. John Wiley and Sons Inc, Chichester, West Sussex, United Kingdom. Moynihan, H. A., and Crean, A. M. (2009). Physicochemical Basis of Pharmaceuticals. Oxford University Press, Oxford. Msagati, T. A. (2013). The Chemistry of Food Additives and Preservatives. Wiley Blackwell, Chichester. Mundi, S. (2012). Structural and Functional Characterization of Red Kidney Bean (Phaseolus vulgaris) protein and Enzymatic Protein Hydrolates. University of Manitoba, Canada. Nielsen, S. S. (2005). Food Analysis. Springer, New York. NIIR Board of Consultants and Engineers. (2006). The Complete Technology Book on Flavoured Ice Cream. Asia Pacific Business Press, Delhi, India. Nussinovitch, A. (1997). Hydrocolloid Applications: Gum Technology in the Food and Other Industries. Blackie Academic & Professional, London. Phillips, G. O., and Williams, P. (2000). Handbook of Hydrocolloids. Woodhead Publishing, Cambridge. Podczeck, F., and Jones, B. E. (2004). Pharmaceutical Capsules. PhP Pharmaceutical press, London Potter, N. N., and Hotchkiss, J. H. (1998). Food Science (5th ed.). Springer, New York. Puspanegara, G. (2014). Aktivitas Antioksidan, Total Phenol, Flavonoid, dan Karotenoid dari Berbagai Ekstrak Biji Kacang Merah (Phaseolus Vulgaris L.) dan Isolasi Senyawa Antioksidan. Institut Teknologi Bandung, Bandung Putri, F. (2014). Study on utilization of okara in flavored soy ice cream making. Universitas Pelita Harapan, Tangerang. 57 Rastall, B., and Gibson, G. (2006). Prebiotics: Development and Application. John Wiley & Sons, London. Rockfeller, J. (2016). Food Fermentation at Home: A Basic Guide for the Beginner. Smashwords. Sarasvati, Tim. (2008). Rainbow diet: 60 resep sajian warna-warni lezat & sarat khasiat. Gramedia Pustaka Utama, Jakarta. Shachman, M. (2005). The soft drinks companion a technical handbook for the beverage industry. CRC Press, Boca Raton, FL. Sinha, N. (2007). Handbook of Food Products Manufacturing (Vol. 2). John Wiley & Sons, Hoboken, New Jersey. Soukoulis, C., Fisk, I. D., and Bohn, T. (2014). Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredietns: Conceptualizaton and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety 13, 627-655. Sun, D. W. (2006). Handbook of Frozen Food Processing and Packaging. Taylor and Francis Group, Boca Raton. Sunarlim, R., and Setiyanto, H. (2008). "Pengaruh Kombinasi Lactobacillus acidophilus dengan Starter Yoghurt (Lactobacillus bulgaricus dan Streptococcus Thermophilus) terhadap Mutu Susu Fermentasi. Seminar Nasional Teknologi Peternakan dan Veteriner, 317-325. Tamang, J. P., and Kailasapathy, K. (2010). Fermented Foods and Beveages of the World. CRC Press, Boca Raton. Tamime, A. Y. (2007). Structure of Dairy Products. Blackwell Pub, Oxford, UK. Tiara, A. M. (2015). Aplikasi Minuman Fermentasi Kacang Merah (Phaseolus Vulgaris L.) Sebagai Penurun Kolesterol Secara in vivo. Universitas Pelita Harapan, Tangerang. Tokusoglu, O., and Hall, C. (2011). Fruit and Cereal Bioactives: Sources, Chemistry, and Applications. CRC Press, Boca Raton. Vandeweghe, P., Norquist, P., and Flynn, E. (2002). United States Patent. General Mills, Inc., Virginia. Verma, L. R., and Joshi, V. K. (2000). Postharvest Technology of Fruits and Vegetables: Handling, Processing, Fermentation, and Waste Management (Vol. 2). Indus Publishing Company, New Delhi. 58 Watson, R., and Preedy, V. (2013). Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease. Academic Press, San Diego Yohmi, E., Boediarso, A., Hegar, B., Dwipurwanto, P., and Firmansyah, A. (2001). Intoleransi Laktosa pada Anak dengan Nyeri Perut Berulang. Sari Pediatri 2 (4), 198-204. 59 .
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