This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1. 3 and 5% in the fermentation medium with 15% skim milk. https://www.roneverhart.com/Ferrofish-A32pro-32-Channel-AD-DA-Converter-with-MADI-and-ADAT-p18115/