Karakteristik emulsifier dari otak sapi dengan proses degumming berbeda
dc.contributor.author | Ramadhanti, Irma | |
dc.date.accessioned | 2011-07-29T08:21:18Z | |
dc.date.available | 2011-07-29T08:21:18Z | |
dc.date.issued | 2006 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49341 | |
dc.description.abstract | Food emulsion is an unstable system. Emulsifiers must be added into food emulsions to increase product stability and to attain an acceptable shelf-life. Natural emulsifiers are used to insure the consumer safety. Beef brain is potential to be developed as an natural emulsifier resource. Beef brain contains 6% phospholidips. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Karakteristik emulsifier dari otak sapi dengan proses degumming berbeda | en |