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Found 1 from your keywords: author=Cesar, Frandhini Kenaya

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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…

Edition: -
ISBN/ISSN: -
Collation: xiv, 47 hlm., ilus., tab.; 29 cm
Series Title: -
Call Number: T1646012025

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