PENINGKATAN SIFAT FUNGSIONAL PATI SAGU (METROXYLON SP.) MELALUI PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN TRANSGLUTAMINASE
The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. T...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asosiasi Agroindustri Indonesia
2020-08-01
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| Series: | Jurnal Teknologi Industri Pertanian |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jurnaltin/article/view/32910 |