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Found 2 from your keywords: subject="Mung Bean"
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Development of Texturized Vegetable Protein (TVP) from Rice Bran and/or Mung …
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Evangeline Aldrich Charlie

Developing Texturized Vegetable Protein (TVP) from alternative sources is crucial in addressing the concerns associated with soy-based TVP. This study explores the potential of rice bran and mung bean as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55% protein based on the materials: soy (S-TVP) as control, soy and rice bra…

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FT 24-010
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The Effect of Sugar Substitution on The Physicochemical and Sensorial Propert…
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Elaine Faustine

The four-month internship activities were carried out at PT. Heinz ABC Indonesia, located in Bendungan Walahar, Walahar, Karawang Regency, West Java, focused on RTD and soy sauce production. In the internship activity, the authors focused on the food safety and quality division at the system implementation sub-division, where the authors assemble, implement, and validate the system. The aut…

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FT 23-030