KARAKTERISTIK KIMIA KONJUGAT ISOLAT PROTEIN KEDELAI-LAKTOSA YANG BERPOTENSI DALAM PENURUNAN ALERGENISITAS
Soy protein isolate (SPI) is a product of soybeans possessing good functionality thus it is widely used as an ingredient in any formulation in food and beverage industries. Glycation is commonly done to improve protein functionality and reduce its allergenicity. This research aims to evaluate the in...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2018-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/19510 |