Kadar Protein Dan Sifat Organoleptik Es Krim Tape Sukun Dengan Penambahan Sari Kacang Kedelai Dan Ubi Ungu Sebagai Pewarna Alami

• 主要な著者: SAFITRI, Ita (著者), , Dra. Aminah Asngad, M.Si (著者)
• フォーマット: 図書
• 出版事項: 2015-04.
• 主題: Thesis; NonPeerReviewed
• オンライン･アクセス: Connect to this object online

Ice cream is a solid food made from milk combined with flavorings, sweeteners and other frozen foods. In this study the manufacture of ice cream using a mixture of cow's milk, soy bean extract, tape breadfruit and purple potato extract. This study aims to determine the levels of soluble protein...