Hubungan jumlah ikatan disulfa dan kadar protein dengan sifat mekanik edible film dari tepung biji kecipir rendah lemak=Mechanical properties of edible from defatted winged flour at various levels of disulfide levels and
To study the properties of edible films made from defatted winged bean flour, various combination of defatted winged bean flour suspension (8 %, 10 % and 12 %), pH (pH 3,6 and 9), with and without heating (80°C for 25 min) were used. Prior to casting, concentration of disulfide bonds (S-S) were det...
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[Yogyakarta] : Universitas Gadjah Mada
2000
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