Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/31687
Title: | Sifat-Sifat Fisiko - Kimia Ekstrak Protein Ikan Tongkol (Euthynnus affinis) dalam Pembentukan Emulsi |
Authors: | Santosa, F.X. Budi |
Issue Date: | 1984 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | Tu juan Penelitian ini adalah untuk mempela j a r i pengaruh konsentrasi salt-soluble protein, pH fase terlarut , dan rasio wolume fase minyak teremulsi terhadap kapasitas penurunan tegangan permukaan udara-air, kapasitas penurunan tegangan inter fasial winyak-air, daya emulsi, stabilitas emulsi, dan daya busa. |
URI: | http://repository.ipb.ac.id/handle/123456789/31687 |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
F84FXB.pdf Restricted Access | Full Text | 3.04 MB | Adobe PDF | View/Open |
F84FXB_abstract.pdf Restricted Access | Abstract | 209.03 kB | Adobe PDF | View/Open |
F84FXB_abstract.ps Restricted Access | Abstract | 507.87 kB | Postscript | View/Open |
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