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Found 1 from your keywords: author="Lestari, Putri Yulyanz...

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PENGARUH BUBUR HUNKWE PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK FISIK DAN…

The purpose of this study was to determine the effect of adding hunkwe porridge to the ice cream formula on the physical, chemical and sensory characteristics of the resulting ice cream. This research used a Non-Factorial Completely Randomized Design (RAL) with five factors and the treatment was repeated 3 times. The treatment factor include addition of hunkwe porridge (10 g, 20 g, 30 g, 40 g a…

Edition: -
ISBN/ISSN: -
Collation: xv, 37 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1197082023

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