PENGARUH BERBAGAI KECAMBAH KACANG-KACANGAN LOKAL SEBAGAI BAHAN DASAR MEAT ANALOG TERHADAP SIFAT FISIK (TEKSTUR), KESUKAAN DAN RASIO ARGININ/LISIN
The aims of this research were to determine the best of local legume sprout as raw material of meat analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to meat analog from soybean. Meat analogs were made of protein of local legumes sprout, which...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2013-06-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9560 |