Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda | Zendy

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Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda

Author(s) -

Ragil Tirta Mandiri,

Lukita Purnamayati,

Akhmad Suhaeli Fahmi

Publication year - 2022

Publication title -

jurnal pengolahan hasil perikanan indonesia

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2354-886X

pISSN - 2303-2111

DOI - 10.17844/jphpi.v25i2.40364

Subject(s) - physics , food science , biology

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