EVALUASI SIFAT SIFAT FUNGSIONAL TELUR AYAM CAIR PASTEURISASI

Angeline, Eriska (2006) EVALUASI SIFAT SIFAT FUNGSIONAL TELUR AYAM CAIR PASTEURISASI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Telur adalah bahan pangan yang memiliki sifat gizi sempurna. Telur banyak digunakan secara luas dalampengolahan pangan dan memiliki sifat fungsional yang penting bagi produk makanan. beberapa sifat fungsional tersebut adalah daya busa, daya emulsi dan koagulasi.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Safety
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 21 Dec 2015 01:52
Last Modified: 21 Dec 2015 01:52
URI: http://repository.unika.ac.id/id/eprint/7063

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