PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY
Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has good prospects. This study aimed to determine the best concentration of MAG as bakery...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Asosiasi Agroindustri Indonesia
2021-07-01
|
| Series: | Jurnal Teknologi Industri Pertanian |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jurnaltin/article/view/38349 |