Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream
The quality of ice cream is largely determined by the type of emulsifier used. The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Twe...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2020-05-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
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| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3512 |