Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane
<p>Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes...
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| Format: | Article |
| Language: | English |
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Universitas Indonesia
2011-05-01
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| Series: | Makara Journal of Technology |
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| Online Access: | http://journal.ui.ac.id/technology/journal/article/view/181 |