Rebranding and Promotion Design of Rita's Ice Cream Café.
Teks penuh
Gambar
Dokumen terkait
The Profile of Polyunsaturated Fatty Acids (PUFAs), Monounsaturated Fatty Acids (MUFA) and Saturated Fatty Acids (SFA) of the ice cream that fortified with
In addition, commercially available ice cream in the market is generally inadequate in natural colorants, vitamins and antioxidant properties PHYSICOCHEMICAL PROPERTIES AND SENSORY
ANALYSIS AND DESIGN OF OUTOMATIC ROTATING ICE CREAM MACHINE WITH ROTATION SPEED BASED ON TEMPRATURE CHANGES Studen’s Name : Rahman Nim : 3204171139 Supervisor : Marzuarman,
Development and Acceptability of Carica papaya Leaves and Mentha spicata Enhanced Ice Cream Theodora Wilhelmina Widjaja, Larissa Ndamukunda, Gladys Mae Laborde, Maribel
The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting time compared to ice cream with porang flour stabilizer, but the use of porang
Principal component analysis results of panelists with sensory attributes of chocolate ice cream premix using XLSTAT 2021 Sensory Profile of Chocolate Ice Cream Premix The panelists
Sifat Fisik , Kimia , dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Physical , Chemical and Sensory Properties of Soy Milk Ice Cream with the Addition of
iii ANALISIS FISIKOKIMIAWI ES KRIM KOLANG-KALING Arenga pinnata DAN PENERIMAAN KONSUMEN ES KRIM KOLANG-KALING DENGAN PEWARNA LABU KUNING Cucurbita maxima PHYSICOCHEMICAL ANALYSIS
