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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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
2007
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| 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 |
| Summary: | <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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