Development of cheese flavor for snack foods using enzyme-modified kesong puti
ABSTRACT This study aimed to produce a cheese flavor applicableto snack foods using kesong puti by commercial enzyme application. Two enzyme modification approaches were employed: the one-step and the component approaches. ENEZECO Fungal Protease Concentrate and ENEZECO Lipase RO 100 were applied to...
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| Format: | Thesis |
| Language: | English |
| Published: |
2000.
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