Fraksinasi protein susu kedelai selama fermentasi yoghurt=fractionation of soymilk protein during yoghurt fermentation

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1999
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/17460/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=216
• Institution: Universitas Gadjah Mada

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...