HIGHLIGHTS
- who: Karakteristik cone es krim and collaborators from the Masyarakat Pengolahan Hasil Perikanan Indonesia have published the Article: KARAKTERISTIK CONE ES KRIM BERBASIS TEPUNG CANGKANG UDANG DENGAN KONSENTRASI KARAGENAN YANG BERBEDA, in the Journal: (JOURNAL)
- what: The aim of this research is to know the effect of different concentration from carrageenan on the characteristic of ice cream that fortified with shrimp shell flour and to know which concentration produce the best result.
- how: Parametric data were analyzed using ANOVA and continued to Honest Significant Difference test if there was a real difference. Non . . .
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