Lokasi: Physico-Chemical, and Sensory Properties of Soy Based Gouda Cheese Analog Made from Different Concentration of Fat, Sodium Citrate and Various Cheese Starter Cultures

Main Authors:	Amar, Abu, Surono, Ingrid Suryanti
Format:	Book application/pdf Journal
Terbitan:	UI Scholars Hub , 2012
Subjects:	butter fat citrate flavor GCA soy protein isolate Chemical Engineering Civil Engineering Computer Engineering Electrical and Electronics Materials Science and Engineering Mechanical Engineering Metallurgy Ocean Engineering Structural Engineering
Online Access:	https://scholarhub.ui.ac.id/mjt/vol16/iss2/9 https://scholarhub.ui.ac.id/cgi/viewcontent.cgi?article=1211&context=mjt

Koleksi	Journal of Materials Exploration and Findings (JMEF)
Gedung	Fakultas Teknik Universitas Indonesia
Institusi	Universitas Indonesia
Kota	KOTA DEPOK
Provinsi	JAWA BARAT
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