Work

Melting time and physical characteristic of ice cream in addition if banana flour as stabilizer

Year: 2019

Type: article

Source: International Journal of Food Sciences and Nutrition

Authors: Jhauharotul Muchlisyiyah, Tanalyna Hasna

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2992029538

FWCI: 0.162

Cites:

Cited by: 1

Related to: 10