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Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food
(American Scientific Publishers Advanced Science Letters All rights reserved Vol. 23 No. 12, December 2017, 2017-12-01)
Jam is a intermediate moisture food made from nuts or fruits. Edamame is a soybean variety which contains high protein, but
it is low fat and pectin. To improve the quality of edamame jam can used gelling agent such as ...
Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential
(B IODIV E R S I T A S, 2022-07-07)
Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis,
Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. ...