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Found 1 from your keywords: author=Agusta, Andrian

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PENGARUH PENAMBAHAN BAHAN BAKU AIR KEDELAI DAN GULA PASIR TERHADAP KARAKTERIS…

The remaining protein content in soybean water in the process of making tofu or tempeh can be utilized further. Therefore, food processing is needed. One of the suitable processed products applied to soybean water is nata. This study aimed to determine the effect of soybean water and sugar on addition the characteristics of nata de soya. The study used a Completely Randomized Factorial Design w…

Edition: -
ISBN/ISSN: -
Collation: xvi, 125 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1797642025

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