Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development
The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2020-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/416 |