Kadar Protein Kecap Lamtoro Dengan Variasi Volume Ekstrak Pepaya Dan Lama Waktu Hidrolisis

• Main Authors: Pinuji, Putri Arum (Author), , Dra. Aminah Asngad, M.Si (Author)
• Formato: Livro
• Publicado em: 2015.
• Assuntos: Thesis; NonPeerReviewed
• Acesso em linha: Connect to this object online

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...