UTILIZATIONOF MEMBRANE MICROFILTRATIONIN PREPARATION OF HYDROLYZED VEGETABLEPROTEINFROMFERMENTEDREDBEAN(Phaseolus vulgaris L.) EXTRACT AS FORTIFICATIONAGENT

ABSTRACT Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirredmembrane cell using micro filtration membrane with pora size of 0.45 fJmwasperformed to get fortified agent utilized in preparation of beans sauce. The objective of this work was...

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Bibliographic Details
Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2009
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Online Access:https://repository.ugm.ac.id/28017/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11080
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Institution: Universitas Gadjah Mada