Lihat Juga

• POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1
  oleh: Susilowati, Agustine; Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia, et al.
  Terbitan: (2010)
• EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
  oleh: Aspiyanto ,; Research Center for Chemistry, Indonesian Institute of Sciences, Kawasan Puspiptek, Serpong, Tangerang 15314
  Terbitan: (2011)
• DIFFERENCES IN PROCESS SCALE ON PREPARATION OF VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION USING INOCULUM OF Rhizopus-C1
  oleh: , Agustine Susilowati, Aspiyanto, Hakiki Melanie & Yati Maryati
  Terbitan: (2007)
• EFFECT OF FERMENTATION TIME AND DIFFERENT SCALE IN PREPARATION OF VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Aspergillus sp-K3
  oleh: , Hakiki Melanie, Agustine Susilowati, Aspiyanto & Yati Maryati
  Terbitan: (2007)
• EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
  oleh: , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
  Terbitan: (2007)