[PDF][PDF] Synthesis of CMC from palm midrib cellulose as stabilizer and thickening agent in food
F Sebayang, H Sembiring - Oriental Journal of Chemistry, 2017 - pdfs.semanticscholar.org
The using of carboxymethyl cellulose (CMC) from palm midrib as stabilizer on ice-cream
making is done in three steps. First step is isolation process of á-cellulose from palm midrib …
making is done in three steps. First step is isolation process of á-cellulose from palm midrib …
[PDF][PDF] PENGARUH PENAMBAHAN BEKATUL BERAS MERAH TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS ES KRIM
FNM Lisdyareni, IWR Widarta… - J. Ilmu Teknol. Pangan …, 2016 - academia.edu
Milk is a food that is consumed by people around the world. Some dairy products that were
encountered include ice cream, yogurt, butter, cheese, and others. Ice cream is one type of …
encountered include ice cream, yogurt, butter, cheese, and others. Ice cream is one type of …
PRODUKSI ES KRIM KAYA SERAT BERBASIS BUBUR GENJER (Limnocharis flava)
IA PRASTISI - 2019 - digilib.unila.ac.id
Tujuan penelitian ini adalah untuk mendapatkan formulasi genjer terbaik yang
menghasilkan es krim kaya serat dengan sifat fisik, kimia dan organoleptik yang sesuai …
menghasilkan es krim kaya serat dengan sifat fisik, kimia dan organoleptik yang sesuai …