Effect of Addition Egg Shell Flour to Physical Properties of Dangke Whey Ice Cream
نویسندگان
چکیده
The physical properties of whey dangke which is more dilute than required other additional ingredients in making ice cream. material that can be used eggshell flour. This study aims to determine the effect addition flour on (overrun and melting resistance) research was conducted at Animal Husbandry Laboratory, Faculty Agriculture, Muhammadiyah University Sinjai. a completely randomized design (CRD) with 4 treatments 3 replications. treatment given chicken P0: 0% flour, P1: 2% P2: 4% P3: 6% results this indicated cream had significant properties, namely overrun resistance.
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ژورنال
عنوان ژورنال: Chalaza journal of animal husbandry
سال: 2023
ISSN: ['2548-5504']
DOI: https://doi.org/10.31327/chalaza.v8i1.1955