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Development Of Texturized Vegetable Protein (Tvp) Made From Fermented Hyacinth Flour (Lablab Purpureus (L.) Sweet) And Its Application In Meatball
(2010)
Nowadays, people are more conscious in consuming low cholesterol foods. This phenomenon makes Texturized Vegetable Protein (TVP) becomes popular. However, the most commonly used for producing TVP is soybean which is not ...
Kajian Pembuatan Texturized Vegetable Protein (TVP) Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus (L.) sweet) Sebagai Alternatif Pengganti Texturized Soy Protein (TSP) dan Aplikasi Penggunaannya pada Produk Bakso
(2010)
The objective of this research is to formulate and to produce texturized vegetable protein (TVP) made from germinated hyacinth flour and gluten which is acceptable in terms of chemical, physical and organoleptic properties. ...