Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk
Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Indonésio |
| Publicado em: |
University of Brawijaya
2024-11-01
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| coleção: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Assuntos: | |
| Acesso em linha: | https://jitek.ub.ac.id/index.php/jitek/article/view/770 |
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