Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources
Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims are forbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, we developed a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This s...
Збережено в:
| Автори: | , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
LPPT Universitas Gadjah Mada
2019-12-01
|
| Серія: | Journal of Food and Pharmaceutical Sciences |
| Предмети: | |
| Онлайн доступ: | https://jurnal.ugm.ac.id/v3/JFPS/article/view/702 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|