MIKROENKAPSULASI MINYAK SAWIT MENTAH DENGAN PENYALUT MALTODEKSTRIN DAN ISOLAT PROTEIN KEDELAI
Microencapsulation techniques have been used to improve the stability of carotenoids and in the development of food fortification. The aim of this study was to determine the effect of the ratio of the coating material formulation (maltodextrin (MD) and soy protein isolate (SPI)) to the core material...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2017-06-01
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| Saila: | Jurnal Teknologi dan Industri Pangan |
| Gaiak: | |
| Sarrera elektronikoa: | http://journal.ipb.ac.id/index.php/jtip/article/view/14803 |
| Etiketak: |
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