PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin]

PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin]

Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of s...

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Bibliographic Details
Main Authors: Yusmarini1)*, Retno Indrati2), Tyas Utami2), Yustinus Marsono2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
bile salt
fermented soymilk
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6948

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