PROTEIN AND BETA AMYLASE EXTRACTION TO INCREASE SWEET POTATO’S ADDED VALUE

PROTEIN AND BETA AMYLASE EXTRACTION TO INCREASE SWEET POTATO’S ADDED VALUE

so that it will give sweet taste to starch. That is why, ?-amylase can be used as the material of maltose syrup production, which is widely used on foods, such as ice cream and candy. The removal of ?-amylase from sweet potato is very advantageous in process of making sweet potato flour because it c...

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Bibliographic Details
Main Author: Indriani, Frisilia
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/38711
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Institution: Institut Teknologi Bandung
Language: Indonesia

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https://digilib.itb.ac.id/gdl/view/38711

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