Kajian proporsi santan kelapa, umbi gembili dan penambahan volume buah naga merah terhadap karakteristik fisikokimia serta organoleptik es krim nabati
Ice cream is a food that is generally made from cow's milk as a source of fat, but cow's milk can be bound by coconut milk as a source of fat because it has a chemical composition that almost resembles milk. Gembili can also be used as an additive in making ice cream because it contains g...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Yudharta Pasuruan
2023-03-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3807 |