Kadar Protein Kecap Lamtoro Dengan Variasi Volume Ekstrak Pepaya Dan Lama Waktu Hidrolisis
Ketchup is processed or preserved products are usually made from soybeans with liquid or viscous texture. The purpose of this study was to determine levels of protein and soy acceptance lamtoro with papaya extract volume variation and long hydrolysis time. Protein levels were measured as total prote...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Published: |
2015.
|
| Subjects: | |
| Online Access: | Connect to this object online |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |