The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties
Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo & Rischa Amalia Saleha · Asian Food Science Journal · 2024
The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this re...
Open access
Research Article
10.9734/afsj/2024/v23i7726