Penggunaan Na-cmc Dan Gum Xanthan Untuk Memperbaiki Kualitas Cake Beras Rendah Lemak

Unknown Indonesian OPEN
Stephanie Livia Joana Widija; Chatarina Yayuk Trsinawati; Anna Ingani Widjajaseputra; (2017)
  • Subject: Indonesia

The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1) onphysical, ch... View more
Share - Bookmark

  • Download from
    Neliti via Neliti (Unknown, 2017)
  • Cite this research product