Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production
Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gra...
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| Main Authors: | , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2018-11-30.
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| Subjects: | |
| Online Access: | Get Fullteks |
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| Call Number: |
A1234.567 |
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