Kecerahan Emulsi dan Waktu Pelelehan Gelato yang ditambahkan Stabilizer dari Ekstrak Kulit Pisang Kaya Polifenol

{"title":"Kecerahan Emulsi dan Waktu Pelelehan Gelato yang ditambahkan Stabilizer dari Ekstrak Kulit Pisang Kaya Polifenol","authors":"Jatu Megantari, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri","doi":"10.14710/jtp.2022.31576","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"11 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi Pangan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14710/jtp.2022.31576","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}