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Pengaruh konsentrasi penambahan iota Karagenan dan Kappa Karagenan terhadap karakteristik tahu = The Effect of concentration of addition iota carrageenan and kappa carrageenan on the characteristics of tofu

Tersimpan di:
Main Author: Avianto, Alvin
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2011
Subjects:
TP Chemical technology
Online Access: http://repository.uph.edu/398/1/Title.pdf
http://repository.uph.edu/398/2/Abstract.pdf
http://repository.uph.edu/398/3/ToC.pdf
http://repository.uph.edu/398/4/Chapter1.pdf
http://repository.uph.edu/398/25/Chapter2.pdf
http://repository.uph.edu/398/26/Chapter3.pdf
http://repository.uph.edu/398/27/Chapter4.pdf
http://repository.uph.edu/398/28/Chapter5.pdf
http://repository.uph.edu/398/29/Bibliography.pdf
http://repository.uph.edu/398/30/Appendices.pdf
http://repository.uph.edu/398/31/Publication-Agreement.pdf
http://repository.uph.edu/398/
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Internet

http://repository.uph.edu/398/1/Title.pdf
http://repository.uph.edu/398/2/Abstract.pdf
http://repository.uph.edu/398/3/ToC.pdf
http://repository.uph.edu/398/4/Chapter1.pdf
http://repository.uph.edu/398/25/Chapter2.pdf
http://repository.uph.edu/398/26/Chapter3.pdf
http://repository.uph.edu/398/27/Chapter4.pdf
http://repository.uph.edu/398/28/Chapter5.pdf
http://repository.uph.edu/398/29/Bibliography.pdf
http://repository.uph.edu/398/30/Appendices.pdf
http://repository.uph.edu/398/31/Publication-Agreement.pdf
http://repository.uph.edu/398/

Lokasi

Koleksi Repository UPH
Gedung The Johannes Oentoro Library
Institusi Universitas Pelita Harapan
Kota KOTA TANGERANG
Provinsi BANTEN
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Lihat Juga

  • Effect of carrageenan and gelatin incorporation on the characteristics of egg tofu = Pengaruh penambahan karagenan dan gelatin terhadap karakteristik tahu telur
    oleh: Aveline, Johanna
    Terbitan: (2011)
  • Perbandingan Penggunaan Konsentrasi Dan Jenis Plasticizer Terhadap Karakteristik Edible Film Berbahan Mix Kappa-Iota Karagenan
    oleh: Ramadhani, ElisaFitria
    Terbitan: (2015)
  • Pengaruh Perbedaan Suhu Dan Lama Pengeringan Terhadap Karakteristik Edible Film Berbahan Campuran Kappa Dan Iota Karagenan
    oleh: Riandini, Rizka
    Terbitan: (2015)
  • PENGARUH PENAMBAHAN ENZIM α-amilase, PERUBAHAN WAKTU,DAN SUHU TERHADAP KARAKTERISTIK MALTODEKSTRIN TEPUNG SUKUN (Artocarpus Communis) MENGGUNAKAN REAKTOR ENZIMATIK (Effect addition of enzyme α-amylase switch time and temperature toward characteristic of maltodextrin Breadfruit Artocarpus Altilis flour using enzymatic reactor)
    oleh: YUWONO, PRASIDHA
    Terbitan: (2013)
  • Perbandingan Penambahan Jenis Dan Konsentrasi Plasticizer Yang Berbeda Terhadap Karakteristik Edible Film Berbahan Mix Kappa-Iota Karagenan Dan Alginat
    oleh: Ningrum, NoviChristya
    Terbitan: (2015)
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