OPTIMASI PENINGKATAN KUALITAS TEPUNG LINDUR DENGAN PENAMBAHAN KONSENTRASI ASAM AMINO DAN ENZIM TRANSGLUTAMINASE
In the wider application of lindur flour, it is necessary to improve the functional properties of flour. Cross-linking between amino acids and transglutaminase enzymes is an effort to improve functional properties to improve the quality of lindur flour. This study aims to optimize the process of mod...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2023-05-01
|
| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/14223 |