PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI
This research aim to know the effect of dehulling method and extraction temperature toward soymilk characterization (chemical composition (protein, lipid) and beany flavor). This research was implemented by soymilk production using wet and dry dehulled soybean along with hot water...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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