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) |
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| Subjects: | 600 Technology (Applied sciences) > 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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