Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean ( <i>Canavalia ensiformis</i> ): physical, chemical, and structural properties-Reference-Cited by-同舟云学术

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Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean ( Canavalia ensiformis ): physical, chemical, and structural properties

Published:2024-08-06 Issue:1 Volume:27 Page:1120-1132
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yarlina Vira Putri¹,Rizky Aidil¹,Diva Alisha¹,Zaida Zaida¹,Djali Mohamad¹,Andoyo Robi¹,Lani Mohd Nizam²

Affiliation:

1. Food Technology Program, Food Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia

2. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Terengganu, Malaysia

Funder

Universitas Padjadjaran

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2388629

Reference42 articles.

1. Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

2. Nutritional Evaluation of Canavalia Ensiformis (Jack Bean) Cultivated in North East Region of India;Patel R.;Int. J. Bot. Stud,2016

3. Introductory Study On Processing Of Fermented Jack Bean (Canavalia Ensiformis)

4. Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of making Tempeh Jack beans (Canavalia ensiformis)

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