Prof. Ir Anang M Legowo, M.Sc., Ph.D

Biography

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Pengembangan warna coklat yang aman dan halal berbasis reaksi maillard asal umbi

Authors: AN AL-BAARRI, AM LEGOWO, RF SIREGAR

2016

0 cited

Teknik pengambilan enzim dari berbagai sumber

PENERBIT INDONESIAN FOOD TECHNOLOGISTS, 2016

Authors: AN Al-BAARRI, AM LEGOWO, RF SIREGAR, HN AZHAR, ARC UTOMO, ...

2016

0 cited

Teknik pembuatan fruity powder yogurt

INDONESIAN FOOD TECHNOLOGIST. SEMARANG, 2016

Authors: AN Al-Baarri, AM Legowo, YB Pramono, RF Siregar, RF Pangestu, ...

2016

5 cited

Prosiding seminar dan pameran industri amu 201© penerbit: indonesian food technologists®

Authors: K Tim, AM Legowo, A Darmawati, BE Setiani, CB Setiawan, ...

2015

0 cited

Angiotensin i-converting enzyme inhibitor activity on egg albumen fermentation

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 28 (6), 855-861, 2015

Authors: N Nahariah, AM Legowo, E Abustam, A Hintono

2015

22 cited

Konsentrasi minimum sistem laktoperoksidase untuk menekan pertumbuhan escherichia coli pada susu sapi segar

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 26 (1), 100-108

Authors: B Fitriansyah, AN Al-Baarri, AM Legowo

2015

1 cited

Enhancement antimicrobial activity of hyphothiocyanite using carrot against staphylococcus aureus and escherichia coli

PROCEDIA FOOD SCIENCE 3, 473-478, 2015

Authors: AN Al-Baarri, AM Legowo, S Hayakawa, M Ogawa

2015

9 cited