Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and
The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface. Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/137 |