http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry

Return to Article Details PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture] Download Download PDF