The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans-Reference-Cited by-同舟云学术

The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans

Published:2020 Issue:Supplement Volume:66 Page:S215-S221
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

ASTAWAN Made¹,WRESDIYATI Tutik²,YOSHARI Rachel M¹,RACHMAWATI Nikita Arsy¹,FADILLA Rahma¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University

2. Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/Supplement/66_S215/_pdf

Reference35 articles.

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2. 2) Kinsella JE. 1976. Functional properties of protein in foods: a survey of critical reviews. Food Sci Nutr 7: 219-280.

3. 3) Codex Alimentarus. 1989. General Standard For Soy Protein Products.

4. 4) Garba U, Kaur S. 2014. Review-protein isolates: Production, functional, properties, and application. International Research Journal Consortium 4: 22-36.

5. 5) Mignone LE, Wu T, Horowitz M, Rayner CK. 2015. Whey protein: The “whey” forward for treatment of type 2 diabetes? World J Diabetes 6(14): 1274-1284.

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