Open AccessThe Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction
Author(s) -
Setiadi Setiadi,
Nurul Hidayah
Publication year - 2018
Publication title -
international journal of technology
Language(s) - English
Resource type - Journals
ISSN - 2087-2100
DOI - 10.14716/ijtech.v9i2.1073
Subject(s) - papain , lecithin , yolk , chemistry , enzyme , enzymatic hydrolysis , hydrolysis , chromatography , lipase , biochemistry , food science