Fraksinasi protein susu kedelai selama fermentasi yoghurt=fractionation of soymilk protein during yoghurt fermentation
ABSTRAK Recent medical and nutritional research have revealed the strong potential of soy foods for lowering blood cholesterol levels and the incidence of heart disease and cancer. It has been developed yoghurt-like fermented product from soymilk. Flavor and texture are critical aspects of consumer...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/17460/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=216 |
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| Institution: | Universitas Gadjah Mada |