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    KAJIAN SIFAT FUNGSIONAL PASTA DARI ISOLAT PROTEIN KEDELAI DAN GUM XANTHAN SEBAGAI BAHAN PENGIKAT PADA BUMBU PASTA INSTAN

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    Anisah Rahmy 011710101067.pdf (6.632Mb)
    Date
    2016-06-20
    Author
    RACHMAWATI, Anne
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    Abstract
    Pasta terbaik didapatkan dari kombinasi kedelai 2% dan Gun xanthan 0,5%, denga kemampuan mengikat minyak 1,3882 g minyak/g pasta, pada tingkat kelarutan 44 FTUs, Viskositas 48,33 m.pa.s, derajat putih 41,43.
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    http://repository.unej.ac.id/handle/123456789/74882
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    • UT-Faculty of Agricultural Technology [2750]

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    UPA-TIK Copyright © 2024  Library University of Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    University of Jember Repository
    IPB University Scientific Repository
    UIN Syarif Hidayatullah Institutional Repository