Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer
Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Halal Center UIN Sunan Gunung Djati Bandung
2020-03-01
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| Series: | Indonesian Journal of Halal Research |
| Subjects: | |
| Online Access: | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7820 |