The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato
Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to...
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2024-06-01
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| Ráidu: | Journal of Applied Food Technology |
| Fáttát: | |
| Liŋkkat: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/23010 |