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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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
TALENTA
2024-02-01
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| coleção: | Indonesian Journal of Agricultural Research |
| Assuntos: | |
| Acesso em linha: | https://talenta.usu.ac.id/InJAR/article/view/11617 |
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