The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream
Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cre...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
TALENTA
2020-01-01
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| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://talenta.usu.ac.id/InJAR/article/view/2859 |