Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream
The aim of this research was to determine the effect of adding different concentrations of cascara extract on the melting time and color of ice cream. The material used in this study was cow's milk as raw material for making ice cream with different extract concentration treatments. The researc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2021-12-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/8454 |