EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG
Corn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2018-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/21876 |