Lihat Juga

• MICROFILTRATION MEMBRANE UTILIZATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT
  oleh: , Agustine Susilowati & Aspiyanto
  Terbitan: (2007)
• 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)
• 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)
• THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Rhizopus-C1
  oleh: Susilowati, Agustine; Research Centre for Chemistry, Indonesian Institute of Sciences Kawasan PUSPIPTEK, Serpong, Tangerang - 15314, et al.
  Terbitan: (2010)
• Separation of savory fraction from autolysate of kidney bean (Phaseolus vulgaris L.) fermented by
  oleh: ASPIYANTO
  Terbitan: (2014)