The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream

This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non-dairy cream (10, 20%, 30%, and 40...

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Hlavní autoři:	Silvy Antika, Linda Masniary Lubis, Hotnida Sinaga
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	TALENTA 2024-02-01
Edice:	Indonesian Journal of Agricultural Research
Témata:	ice cream moringa leaves filtrate non-dairy cream peanuts
On-line přístup:	https://talenta.usu.ac.id/InJAR/article/view/11617
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