POTENSI YOGURT KACANG MERAH (PHASEOLUS VULGARIS L) DITINJAU DARI SIFAT ORGANOLEPTIK, KANDUNGAN PROTEIN, LEMAK DAN FLAVONOID

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid

Background: Yogurt is one of fermented milk products.Yogurt can also be made from red beans milk (Phaseolus vulgaris L).Red beans milk has a better taste and flavor compared to the other legumes.Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids.Red beans yogurt i

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Lip-synchronization: a method without the use of visemes

In the present article we describe a simplified method to resolve the problem of lip synchronization with a previously recorded audio file.The algorithm receives as input the audio file, in a standard format (WAV) and returns as result a text file that contains average amplitude values corresponding bg tuley to a predefined fraction of a second.In

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