Pengaruh Konsentrasi Whey sebagai Pengemulsi dalam Pembuatan Es Krim Terhadap Overrun, Waktu Pelelehan dan Tekstur (The Influence of Whey Concentration as Emulsifier in Making of Ice Cream on Overrun, Melting Time and Texture.)
| Main Author: | Moulan, Andria |
|---|---|
| Format: | Thesis NonPeerReviewed application/pdf |
| Terbitan: |
, 2008
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/5619/1/Andria_M_03221.pdf http://eprints.undip.ac.id/5619/ |