The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet
Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2022-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/40559 |