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Name Prof. Dr. Made Astawan Institution IPB University Indonesia Education Doctor Research Food Biochemistry Abstract Bioavailability of Phosphorus and Magnesium in Tempe Flour and Boiled Soybean Flour, and Their Effect on the Osfemurs of Experimental Rats Effect of Pre-Flouring Method on Physicochemical and Functional Properties of Koro Benguk (Mucuna pruriens L.) Flour Optimization of Beverage Powder Formula Based on Tempe Protein Concentrate to Reduce the Risk of Cardiovascular Disease The Physicochemical Properties and Hypoglycemic Potency of Fresh, Semangit, and Bosok Tempe from Germinated Soybean Find me on Google Scholar

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