Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources
Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims are forbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, we developed a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This s...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
LPPT Universitas Gadjah Mada,
2019-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |