Lihat Juga

• Profil Asam Amino dan Asam Lemak Selama Fermentasi Tepung Ubi Kayu dengan Biakan Angkak = Amino Acid and Fatty Acid Profiles During Fermentation of Cassava Flour Using Red Yeast Rice
  oleh: Yuniasari, Rina
  Terbitan: (2018)
• Karakteristik Isoterm Sorpsi Air pada Tepung Ubi Jalar Terfermentasi dengan Angkak = Water Sorption Isotherm Characteristics of Fermented Sweet Potato Flour with Red Yeast Rice
  oleh: Rukmawati, Yulinda Eka Ayu
  Terbitan: (2018)
• Optimasi Kandungan Gizi Tepung Ubi Jalar (Ipomoea batatas L.) Terfermentasi Ditinjau dari Dosis Penambahan Inokulum = Angkak Nutritional Content Optimization of Fermented Sweet Potato Flour (Ipomoea batatas L.) as Revealed by Various Doses Addition of The Inoculum Red Yeast Rice
  oleh: Susetyo, Yosia Adi
  Terbitan: (2017)
• Profil Vitamin, Kalsium, Asam Amino dan Asam Lemak Tepung Jewawut (Setaria italica L.) Fermentasi [Vitamin Calcium, Amino Acid and Fatty Acid Prophile on Fermented Foxtail millet flour (Setaria italica L.) ]
  oleh: Yati Sudaryati Soeka
• Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour
  oleh: Adawyah, Rabiatul, et al.
  Terbitan: (2020)