Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition
This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments:...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2024-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/762 |
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