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Hasil Pencarian

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The effect of papain enzyme dosage on the modification of egg-yolk lecithin emulsifier product through enzymatic hydrolysis reaction
Lecithin is needed as a bioemulsifier product in stabilizing agents for the food, pharmaceutical and cosmetic industries due to its renewability and as it is environmentally friendly. In the food industry, most of the emulsifiers used are the oil-in-water (O/W) type. Lecithin can be seen as a promising emulsifier product...
Depok: Faculty of Engineering, Universitas Indonesia, 2018
UI-IJTECH 9:2 (2018)
Artikel Jurnal  Universitas Indonesia Library