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