The Effect of Combination Carrot Juice (Daucus carota L.) and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream
The purpose of this research was to determine the best combination of carrot juice (CJ) and hunkwee flour (HF) on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice +...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Indonésio |
| Baskı/Yayın Bilgisi: |
University of Brawijaya
2017-03-01
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| Seri Bilgileri: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Konular: | |
| Online Erişim: | http://jitek.ub.ac.id/index.php/jitek/article/view/236 |
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