C. U. Wirawati

Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)

D. Lukman, M. Sudarwanto, I. Wientarsih, 2021, Indonesian Journal of Biotechnology.

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication

Dwi Eva Nirmagustina, C. U. Wirawati, N. Pratiwi, 2022, Journal of Natural Sciences and Mathematics Research.

Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

D. Lukman, M. Sudarwanto, I. Wientarsih, 2019, Veterinary world.

Beef Floss Efficiency in Women Farmer Group Karya Sejahtera in Wawasan Village Tanjungsari Districts

C. U. Wirawati, S. Sarono, Sri Handayani, 2022, Chalaza Journal of Animal Husbandry.

Local Plants as Feed Supplementation to Improve Ruminant Milk Production and Quality

D. Lukman, M. Sudarwanto, I. Wientarsih, 2018 .

ANTIHYPERTENSIVE PEPTIDES PRODUCED BY INDIGENOUS LACTIC ACID BACTERIA FROM DADIH ORIGIN

Yatim R Widodo, Dwi Eva Nirmagustina, Dwi Eva Nirmagustina, 2020 .

Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Dwi Eva Nirmagustina, C. U. Wirawati, Nurma Pratiwi, 2023, Trends in Sciences.