Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream
This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium alginate 0,2%), NK1 (sodium alginate 0,09% + κ-ca...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03006.pdf |