The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color
The aim of this research was to determine the effect of adding carrageenan on quality milk ice cream based on viscosity, density, total dissolved solid, and color L*a*b*. The material used in this research were full cream milk, skim milk, whipping cream, sugar, TBM emulsifier green bean flour, and c...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2024-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/758 |
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