KARAKTERISASI BIJI DAN PROTEIN KORO KOMAK (Lablab purpureus (L) Sweet) SEBAGAI SUMBER PROTEIN [Characterization of Hyacinth Bean (Lablab purpureus (L.) Sweet) Seed and Its Protein]
This research aimed to characterize the physiochemical properties of hyacinth beans as new protein source. The result of research showed that hyacinth beans are oval shaped and orange and yellow coloured. The edible part of hyacinth beans is 83.2 ± 1.1 % of dry seed; in which the carbohydrate is...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2006-06-01
|
| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/427 |