[1]
SyahD., FaradillaR. F., TrisnaV., and KarsonoY., “PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture]”, J. Teknol Industri Pangan, vol. 23, no. 1, p. 94, Jun. 2012.