PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture]

The research aims to study the effect of coagulation parameters to the electrophoretical profile of coagulated soybean protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age of coagulant, and coagulation temperature we...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Dahrul Syah, RH. Fitri Faradilla, Viktor Trisna, Yogi Karsono
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
Sarja:	Jurnal Teknologi dan Industri Pangan
Aiheet:	curd soybean protein texture coagulant
Linkit:	https://journal.ipb.ac.id/jtip/article/view/5301
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!