Browsing UT - Faculty of Animal Science by Subject "ice cream"

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Pengaruh Penambahan Natamisin terhadap Karakteristik Es Krim Yogurt Sinbiotik

Prawira, I Gde Yudis Natha | Maheswari, Rarah Ratih Adjie | Nuraeni,Henny (2011)

Ice cream is one of the popular frozen dessert among people. The modern industrial ice cream is highly competitive and subject to aconstant demand for new innovative and attractive products. Microbial quality of low-fat ...
Stabilitas Es Krim yang Diberi Khitosan sebagai Bahan Penstabil pada Konsentrasi yang Berbeda

Hendriani, Yeni (2005)

Ice cream is a fat emultion in water. Chitosan as used stabilizer, it was hoped can be added the right thickness to limit cristalization. Therefore it can form ice cream with smoother tecstur and increase the strength and ...