PENGARUH SUBSTITUSI SUSU BUBUK FULL CREAMDENGAN JAMBU BIJI MERAH (Psidium guajava) TERHADAP SIFAT FISIK DAN SENSORIS ES KRIM

• Main Authors: , NOVIANTIKA NUR S, , Prof. Dr. Ir. Y. Marsono, MS
• 格式: Theses and Dissertations NonPeerReviewed
• 出版: [Yogyakarta] : Universitas Gadjah Mada 2014
• 主題: ETD
• 在線閱讀: https://repository.ugm.ac.id/132924/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73469
• 機構: Universitas Gadjah Mada

This study was based on claim of lower fat content food as healthy food. Pink fleshed guava used as substituent of full cream milk powder in ice cream formulas to produce ice cream with lower fat content. This substitution was significantly increases ice cream mix viscosity, overrun, and melting ret...