Lihat Juga

• 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)
• 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)
• 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 (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
  oleh: , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
  Terbitan: (2007)
• Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane
  oleh: Aspiyanto, Aspiyanto, et al.
  Terbitan: (2010)