POTENCY OF AMINOACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus rad/atus L.) THROUGH BRINE FERMENTATION BY Rhlzopus-C1
ABSTRACT Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savol}' fraction for seasoning agent. The objective of this experiment was to fin...
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[Yogyakarta] : Universitas Gadjah Mada
2009
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