Prof. Dr. Ir. Chanif MahdiI, MS
POST/DIVISION
- Professors
AREA OF EXPERTISE (GROUP / FIELD)
Biochemistry
Process for Making Fortified Goat Milk Yoghurt with Black Rice Bran Flour (Patent)
- The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination
The Differences of Nutritional Composition and Antioxidant Activity between Plain and Black Rice Bran-fortified Goat Milk Yogurt
Comparison of Antioxidant Activity and Total Lactic Acid Bacteria (LAB) of Goat Milk Yoghurt, Goat Milk Yoghurt Fortified by Redand Black Rice Bran Flour
The effect of goat milk yoghurt casein antioxidant activity on histopathology of lung in male Rattus norvegicus exposed by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)
The Effects of Goat Milk Yoghurt Casein on Malondialdehyde (MDA) Level of Rats (Rattus norvegicus) Exposed by 2,3,7,8 tetrachlorodibenzo-p-dioxin (TCCD)
The Effects of Goat Milk Yoghurt Casein on Malondialdehyde (MDA) Level of Rats (Rattus norvegicus) Exposed by 2,3,7,8 tetrachlorodibenzo-p-dioxin (TCCD)