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Found 1 from your keywords: author=Hasanah, Vira

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PENGARUH W AKTU PERENDAMAN DAN KONSENTRASI AQUAFABA KACANG TUNGGAK ( TERHADAP…

Mayonnaise is a food condiment that contains egg as an emulsifier. At the same time, a healthy lifestyle that millennials are now interested in is not consuming processed animal products (vegan). Aquafaba as the pulses cooking water has the potential to be used as an emulsifier in mayonnaise. One type of pulses that can be processed into aquafaba is cowpea. The quality of aquafaba that will be …

Edition: -
ISBN/ISSN: -
Collation: xv, 82 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T741682022

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