Comparative Study of Emulsifier in Mellorine
Andi Santi, Ikbal Syukroni, Muh Ali Arsyad, . Adilham & Rahmi Yunita · Asian Journal of Fisheries and Aquatic Research · 2022
Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an...
Open access
Research Article
10.9734/ajfar/2022/v20i4500