Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream
Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of
sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined …
sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined …
The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream
This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in
ice cream production. Additionally, it explored the potential for enhancing the …
ice cream production. Additionally, it explored the potential for enhancing the …
The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream
This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in
ice cream production. Additionally, it explored the potential for enhancing the …
ice cream production. Additionally, it explored the potential for enhancing the …
Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review
SA Pebrianti, FM Ilyas - Journal of Food and Agricultural …, 2024 - journal.univetbantara.ac.id
The level of production and consumption of chicken eggs in Indonesia continues to
increase. This condition will be in line with the amount of eggshell waste that has not been …
increase. This condition will be in line with the amount of eggshell waste that has not been …
[PDF][PDF] Pemanfaatan hasil sam** cangkang telur untuk fortifikasi kalsium pada berbagai produk pangan: tinjauan literatur
SA Pebrianti, FM Ilyas - Journal of Food and Agricultural Product, 2024 - researchgate.net
Tingkat produksi dan konsumsi telur ayam di Indonesia terus mengalami peningkatan.
Kondisi tersebut akan sejalan dengan jumlah limbah cangkang telur yang selama ini tidak …
Kondisi tersebut akan sejalan dengan jumlah limbah cangkang telur yang selama ini tidak …
[PDF][PDF] PORRIDGE ON ICE CREAM FORMULATION THE CHARACTERISTICS OF ICE CREAM
KES KRIM - repository.unsri.ac.id
This study aims to determine the effect of adding the concentration of porang flour slurry on
the characteristics of ice cream. This research was conducted from January to completion in …
the characteristics of ice cream. This research was conducted from January to completion in …