Replacement of gum arabic by dry Spirullina sp. biomass as a food emulsifier in bread making
Abstract. Bread is one of the most consumed foods worldwide. Bread with a fine texture is desired by the food industry to meet customer’s satisfaction. Food emulsifier plays important role in making bread with fine texture, where Gum Arabic is one of natural food emulsifiers used by many in the food...
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| Main Authors: | , , , |
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| Format: | Article PeerReviewed |
| Language: | English English English |
| Published: |
IOP Conf. Series: Earth and Environmental Science 236 (2019)
2019
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| Subjects: | |
| Online Access: | https://repository.unair.ac.id/125738/1/Paper%20_%20Replacement%20of%20gum.pdf https://repository.unair.ac.id/125738/2/Turnitin%20_%20Replacement%20of%20gum%20arabic%20by%20dry%20Spirullina%20sp.%20biomass%20as%20a%20food%20emulsifier%20in%20bread%20making.pdf https://repository.unair.ac.id/125738/5/Replacement.pdf https://repository.unair.ac.id/125738/ https://iopscience.iop.org/issue/1755-1315/236/1 |
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| Institution: | Universitas Airlangga |
| Language: | English English English |