Search
Now showing items 1-1 of 1
Pengaruh konsentrasi koagulan CaSO4.2H2O dan suhu terhadap proses koagulasi protein dan tekstur curd
(Bogor Agricultural University (IPB), 2011)
Texture is an important aspect to determine consumer preferences for products based curd, one of them is tofu. Differences in texture of are influenced by the parameters of the coagulation process which consists of coagulant ...