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
Saved in:
| Main Author: | |
|---|---|
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |