Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2000
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/17357/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=109
• Institution: Universitas Gadjah Mada

To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were det...