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Hasil Pencarian

 
Ditemukan 4 dokumen yang sesuai dengan query
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Seasoning berprobiatik : Inovasi fungsional savory dari kacang merah (Phaseolus vulgaris L) terfermentasi oleh Rhizopus P119 melalui mikrofiltrasi
Perolehan produk pangan probiotik sebagai flavor gurih (savory) memungkinkan konsumsi probiotik secara inovatif. Seasoning berprebiotik adalah pekatan/konsentrat hasil pemurnian biomassa probiotik yang mengandung Bakteri Asam Laktat (BAL) dari campuran lactobacillus bulgaricus dan streptococcus thermophilus dan metabolitnya dengan subtrat berupa kacang merah terfermentasi oleh kapang rhizopus-PL19 sebagai kaldu nabati......
Artikel Jurnal  Universitas Indonesia Library
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F.G. (Florentinus Gregorius) Winarno, author
Flavor bagi industri pangan
Bogor: M-BRIO press, 2002
664.07 WIN f
Buku Teks  Universitas Indonesia Library
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Charm production in deep inelastic scattering : mellin moments of heavy flavor contributions to F₂(x, Q²) at NNLO / Sebastian Klein
The production of heavy quarks in high-energy experiments offers a rich field to study, both experimentally and theoretically. Due to the additional quark mass, the description of these processes in the framework of perturbative QCD is much more demanding than it is for those involving only massless partons. In the...
Berlin: Springer, 2012
e20425397
eBooks  Universitas Indonesia Library
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Role of lactobacillus helveticus on flavor formation cheese : amino acid metabolism
Lactic acid bacteria, mainly lactobacilli, play an important role in cheese making. Their role can be divided into starters and non-starters or secondary microorganisms. Lactobacillus helveticus, an obligately homofermenter .....
ANNALES 18:1 (2014)
Artikel Jurnal  Universitas Indonesia Library