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...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2012-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/jtip/article/view/5301 |
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