PEMBUATAN TEPUNG HATI NENAS (Ananas comosus (L). Merr) DENGAN METODE FOAM MAT…

This study aims to determine the effect of making pineapple core flour (Ananas comosus (L. merr) using the foam mat drying method on the physical and chemical characteristics of pineapple core flou…

KARAKTERISTIK FISIK DAN SENSORIS ES KRIM RUMPUT LAUT Kappaphycus alvarezii

The research was conducted firom October 2006 until December 2006 in Technology of Fisheries Product Laboratory and Bioproses Chemical Engineering Laboratory, Universitas Sriwijaya at Inderalaya. T…

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM UBI JALAR UNGU (ANTIN-1) DAN …

The objective of this research was to determine the physical, Chemical and sensory characteristics of ice cream Ungu (Antin-1) and Cilembu Sweet Potatoes. The research was conducted at Chemical Lab…

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR K…

Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik es krim dengan penambahan bubur kacang merah dilaksanakan pada bulan Febuari sampai dengan September 2013 di La…

PENGARUH PENAMBAHAN BUBUR BUAH SEMANGKA (Citrullus lanatus) DAN KRIM SANTAN T…

The objective of this research was to determine the effect of the addition of watermelon pulp (Citrullus lanatus) and coconut milk cream on the characteristics of watermelon ice cream. This researc…

THE THEORY AND PRACTICE OF ICE CREAM MAKING

Edition

-

ISBN/ISSN

-

Collation

vii, 628 p. : ill, ; 23 cm

Series Title

-

Call Number

641 Som t