Article

Purwandari, Umi and Vasiljevic, Todor (2012) Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology. International Food Research Journal, 19 (1). pp. 85-93. ISSN 1985-4668 (print) 2231-7546 (online)

Purwandari, Umi and Vasiljevic, Todor (2010) Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus. International Food Research Journal , 17 (3). pp. 575-582. ISSN 1985-4668

Purwandari, Umi and Vasiljevic, Todor (2010) Production of Exopolysaccharides by Strains of Streptococcus thermophilus. Microbiology Indonesia, 4 (1). pp. 39-43. ISSN 1978-3477 (print) 2087-8575 (online)

Purwandari, Umi and Vasiljevic, Todor (2009) Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose. International Journal of Dairy Technology, 62 (3). pp. 411-421. ISSN 1364-727X (print), 1471-0307 (online)

Aprianita, Aprianita, Purwandari, Umi, Watson, Bronwyn and Vasiljevic, Todor (2009) Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal, 16 (4). pp. 507-520. ISSN 1985-4668

Thesis

Purwandari, Umi (2009) Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus. PhD thesis, Victoria University.