PENGARUH PERUBAHAN TEMPERATUR DAN KOMPOSISI TERHADAP TEKSTUR DAGING ANALOG YANG DIHASILKAN MENGGUNAKAN TEKNIK EKSTRUSI
Analogue meat products currently available are plant-based meats which have a texture and taste like conventional meats. The commonly used ingredient is soy protein. The purpose of this study is to see the interaction of the parameters of the percentage of soybean flour Isolated Soy Protein (ISP) an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Brawijaya
2023-01-01
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| Series: | Rekayasa Mesin |
| Subjects: | |
| Online Access: | https://rekayasamesin.ub.ac.id/index.php/rm/article/view/1283 |