PENGGUNAAN RUMPUT LAUT SEBAGAI STABILIZER ES KRIM SUSU SARI KEDELAI
The used of seaweed as stabilizing agent on the soymilk-based ice cream. The purpose of this study is to investigate the chemical, physical and organoleptic characteristics of soymilk-based ice cream, in which seaweed is used as a stabilizing agent. The results of this study showed that soymilk-base...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Negeri Malang
2013-07-01
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| Series: | Teknologi dan Kejuruan |
| Subjects: | |
| Online Access: | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3711 |