Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer
Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different percentages on ice cream characteristics. This re...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Indonésio |
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University of Brawijaya
2023-11-01
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| Schriftenreihe: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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| Online-Zugang: | https://jitek.ub.ac.id/index.php/jitek/article/view/726 |
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