THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green gr...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2020-07-01
|
| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8079 |