Lihat Juga

• 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)
• 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)
• POTENCY OF AMINOACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus rad/atus L.) THROUGH BRINE FERMENTATION BY Rhlzopus-C1
  oleh: Perpustakaan UGM, i-lib
  Terbitan: (2009)
• Recovery of Natural Folic Acid and It’s Identification as Protein Isolate Through Beans Extraction Fermented by Rhizopus sp. and Rhizopus oligosporus C1 for Smart Food Formula
  oleh: Susilowati, Agustine; Research Center for Chemistry – Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong 15314, South Tangerang, Banten, et al.
  Terbitan: (2017)