MICROFILTRATION MEMBRANE UTILIZATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT

<p>Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0,45 &mu

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Bibliographic Details
Main Author: , Agustine Susilowati & Aspiyanto
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada 2007
Online Access:https://repository.ugm.ac.id/93939/
http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1738
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Institution: Universitas Gadjah Mada