Open AccessRice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer
Author(s) -
Tri Kurniawati
Publication year - 2020
Publication title -
journal of tropical food and agroindustrial technology
Language(s) - English
Resource type - Journals
ISSN - 2541-5816
DOI - 10.21070/jtfat.v1i01.505
Subject(s) - bran , food science , skimmed milk , ice cream , chemistry , sugar , milk chocolate , ingredient , mixing (physics) , raw material , organic chemistry , physics , quantum mechanics