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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Final Project |
| 語言: | Indonesia |
| 主題: | |
| 在線閱讀: | https://digilib.itb.ac.id/gdl/view/65485 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Institut Teknologi Bandung |
| 語言: | Indonesia |
成為第一個發表評論!