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The physicochemical, functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactiplantibacillus plantarum IIA-1A5 as probiotic

Crossref DOI link: https://doi.org/10.1007/s44187-025-00393-8

Published Online: 2025-04-23

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Hajrawati, Hajrawati

Arief, Irma Isnafia

Sukma, Ade

Wulandari, Zakiah

Darmawati, Maulita Putri

Ardat, Muh. Achyar
Funding

Funding for this research was provided by:

Universitas Hasanuddin
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Text and Data Mining valid from 2025-04-23

Version of Record valid from 2025-04-23
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Article History

Received: 9 August 2024

Accepted: 10 April 2025

First Online: 23 April 2025

Declarations

:

: Not applicable. This study did not involve human participants or animal subjects. The collection of the plants/plant parts used in the study complied with local or national guidelines.

: Not applicable.

: The authors declare that they have no conflict of interest with each other.

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