Open AccessEffect Of Adding Sago Flour In Yoghurt Based On Viscosity, Overrun, Melting Rate And Total Solid Of Yoghurt Ice Cream
Author(s) -
Ika Wijayanti,
Purwadi Purwadi,
Imam Thohari
Publication year - 2015
Publication title -
jurnal ilmu dan teknologi hasil ternak
Language(s) - English
Resource type - Journals
eISSN - 2338-1620
pISSN - 1978-0303
DOI - 10.21776/ub.jitek.2015.010.02.3
Subject(s) - ice cream , food science , viscosity , specific gravity , mathematics , melting temperature , materials science , chemistry , mineralogy , composite material
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