Hanifah Nuryani Lioe
Biographic Data
| ID | 897918 |
|---|---|
| NAME | Hanifah Nuryani Lioe |
| GIVEN NAMES | Hanifah Nuryani |
| FAMILY NAME | Lioe |
| SIGNATURE | LIOE H N |
| AFFILIATIONS | IPB University |
| ORCID | 0000-0003-1364-0798 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 1 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
Amino acid (1 works) · Biochemistry (1 works) · Biology (1 works) · Botany (1 works) · Chemistry (1 works) · Dry weight (1 works) · Fermentation (1 works) · Flavor (1 works) · Food and Agricultural Sciences (1 works) · Food composition and properties (1 works)