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Name Prof. Dr. Made Astawan Astawan Institution IPB University Indonesia Education Doctor Research Food Biochemistry Abstract Improvement of Germinated Soybean Tempe Protein Isolate Production Using Ultrasonication and Enzymatic Hydrolysis Shelf-Life Estimation of Tempe Drink Powder by the ASLT Method Tempe Flours Increase Antioxidant Status and Pancreatic Performance of Diabetic Rats The potential of velvet bean tempe to improve hematology and serum biochemical profiles in experimental rats Find me on Google Scholar

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