The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products
This study aims to determine the best coffee juice jelly formulation using various concentrations of gelatin and xanthan gum, and evaluating the properties of each formula. The study used factorial experiments with 2 factors, 3 levels and 2 replicates. This approach allowed for the detection of the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01029.pdf |