MICROFILTRATION MEMBRANE UTILIZATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT
<p>Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0,45 &mu
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
2007
|