Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing
Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the p...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Indonésio |
| Veröffentlicht: |
Universitas Yudharta Pasuruan
2026-03-01
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| Schriftenreihe: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Schlagworte: | |
| Online-Zugang: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/6782 |
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