Browsing UT - Food Science and Technology by Subject "curd"

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Eksplorasi tekstur dan protein tahu komersial

Haqqi, Ahmad Syahri Rizqi | Syah, Dahrul (2011)

Protein coagulation often plays an important role in producing many food products. The most well known example is tofu from soybean. Soy milk which has been made in the beginning is coagulated by coagulant to produce soy ...
Pengaruh Umur Koagulan Whey Tahu dan Suhu Awal Proses Koagulasi terhadap Pola Elektroforesis Protein Terkoagulasi dan Mutu Tekstur Curd Kedelai (Glycine max)

Karsono, Yogi | Syah, Dahrul | Supriatna, Dadang (2010)

Nowadays consumer preference in consuming food is not only about nutrition value but also good shape, taste, and mouthfeel. Tofu is nutritious food that belongs to curd-basis food. Tofu needs good shape, taste, and mouthfeel ...