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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| Format: | Article NonPeerReviewed |
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[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 |