#TITLE_ALTERNATIVE#
Bakso is one of popular traditional Indonesian food, known for its elasticity. One new plasticizer used for bakso is transglutaminase, an enzyme that catalyzes the formation of amino acids cross-link. Various formulas, having difference in plasticizer type and concentrations, with and without monoso...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/11277 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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