Browsing IPBana by Author "Wulandari, Nur"
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Fenomena Histeresis Isotermi Sorpsi Air Pada Granula Pati Amilosa Granula Pati Amilopektin, Protein, dan Selulosa
Wulandari, Nur | Soekarto, Soewarno T. (2003)Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) wete studied after 9 days equilibration in c/escicetors at 280C. Adsorption experiments started from 2% moistutecontent and ... -
Fenomena Histeris Isotermi Sorpsi Air pada Granula Pati Amilosa Granula Pati Amilopektin, Protein, dan Gula Selulosa
Wulandari, Nur | Soekarto, Soewarno T. (2003)Hysteresis phenomena of four basic focd compounds (amylose, amylopedin, casein, and cellulose) were studied affer 9 days eguilibtion in descicators at 2BC. Adsorption experiments starfed from 2% moisture content and ...