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Kolagen dan gelatin untuk industri pangan kesehatan

Hydrolyzation of duck meat protein using Bacillus cereus TD5B protease, pepsin, trypsin, and their potency as an angiotensin converting enzyme inhibor

Kolagen dan gelatin untuk indyustri pangan dan kesehatan

Improvement of bovine split hide gelatin quality by addition of soy protein isolate using transglutaminase enzyme

Improvement of bovine split hide gelatin quality by addition of soy protein isolate using transglutaminase enzyme

Gelatin Properties of Goat Skin Produced by Calcium Hydroxide as Curing Material

Identifikasi Daging Babi Menggunakan Metode Pcr-Rflp Gen Cytochrome b Dan Pcr Primer Spesifik Gen

The properties of edible film derived from bovine split hide gelatin with isolated soy protein using various levels of glycerol in the presence of transglutaminase

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