THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)

<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green gr...

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Autores principales: Ahmad Sofyan, Esteria Priyanti, Kurnianingsih Kurnianingsih
Formato: article
Lenguaje:EN
Publicado: Department of Food Technology 2020
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Acceso en línea:https://doaj.org/article/46fe448ba129465a80511a8afdaa5a1e
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