EFFECT OF FERMENTATION TIME AND DIFFERENT SCALE IN PREPARATION OF VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Aspergillus sp-K3
| Main Author: | , Hakiki Melanie, Agustine Susilowati, Aspiyanto & Yati Maryati |
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| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
, 2007
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| Online Access: |
https://repository.ugm.ac.id/93933/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1732 |
Daftar Isi:
- <p>Different scale of process in preparation of vegetable broth of mung beans (Phaseolus radiatus L.) using inoculum of Aspergillus sp-K3 through salt fermentation at inoculum, salt and mung beans ratio of 26 % : 23 %