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STUDY ON THE USE OF STABILIZER AND EMULSIFIER TO THE ORGANOLEPTIC PROPERTIES OF ICE CREAM BASED ON AGRICULTURAL PRODUCTS
STUDY ON THE USE OF STABILIZER AND EMULSIFIER TO THE ORGANOLEPTIC PROPERTIES OF ICE CREAM BASED ON AGRICULTURAL PRODUCTS
2016
Kurnia Harlina Dewi
Hidayat Lukman
Silsia Devi
Susanti Laili
Nanda Gita
Keywords:
Organoleptic
Food science
Agriculture
Engineering
ice cream
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