PRODUCTION OF STARCH, FIBER, AND PROTEIN FROM CILEMBU SWEET POTATO
During fractionation, mass transfer rate and the structure of cilembu sweet potato components is affected by pH and agitation speed. Therefore, this study was conducted to observe those parameters (pH 5, 7, 9 and 70, 110, 150 rpm) on the fractionated products. In result, both parameters had no signi...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Final Project |
| اللغة: | Indonesia |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://digilib.itb.ac.id/gdl/view/65485 |
| الوسوم: |
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