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

Biography

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Minimum inhibitory concentration of lactoperoxidase system against escherichia coli in fresh bovine milk.

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 26 (1), 100-108, 2015

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

2015

0 cited

Garlic antioxidant (allium sativum l.) to prevent meat rancidity

PROCEDIA FOOD SCIENCE 3, 137-141, 2015

Authors: VP Bintoro, AM Legowo, A Purnomoadi, BE Setiani

2015

25 cited

Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

JURNAL GIZI INDONESIA (THE INDONESIAN JOURNAL OF NUTRITION) 4 (1), 55-62, 2015

Authors: N Hamidah, AM Legowo, S Anwar

2015

9 cited

Total polifenol dan aktivitas antioksidan yoghurt dengan penambahan tepung jewawut

JURNAL PENGEMBANGAN PENYULUHAN PERTANIAN 11 (22), 10-18, 2015

Authors: D Laksito Rukmi, AM Legowo, B Dwiloka

2015

1 cited

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

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 26 (1), 100-108, 2015

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

2015

2 cited

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

Authors: AM Legowo, A Darmawati, BE Setiani, CB Setiawan, ED Purbayanti, ...

2015

0 cited

Antioxidant and antihypertensive activity egg white powder produced by pan drying at different temperature and drying time

JURNAL ILMU DAN TEKNOLOGI PETERNAKAN 4 (1), 28-34, 2015

Authors: AM Legowo, E Abustam, A Hintono

2015

0 cited

Intensitas warna dan aroma susu akibat proses glikasi dengan menggunakan “rare sugar” d-psicose, l-psicose dan d-sorbose

JURNAL APLIKASI TEKNOLOGI PANGAN 3, 1, 2014

Authors: EP Putri, AM Legowo, SBM Abduh, AN Al-Baarri

2014

0 cited