Yaumil Qisthina
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View article: Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri)
Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) Open
This study aims to determine the interaction between the use of various butterfly pea flower extracts with the concentration of porang glucomannan flour on the physical characteristics of ice cream. This study employed a Factorial Complete…