Browsing Fakultas Teknologi Pertanian by Subject "SENSORY EVALUATION"
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Carboxymethylcellulose and Carrageenan as Stabilizers in Ginger-turmeric Ice Creams: Physicochemical and Sensory Properties
(Brazilian Jornal Food Technology, 2025-05-23)Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to ...