Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu
ABSTRACT Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu proc...
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[Yogyakarta] : Universitas Gadjah Mada
1998
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