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]

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 wer...

Full description

Bibliographic Details
Main Authors: Dahrul Syah1,2)*, RH. Fitri Faradilla1), Viktor Trisna2), Yogi Karsono2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
curd
soybean
protein
texture
coagulant
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/5301

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/5301

Similar Items