The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color
Marshmallow is a type of soft candy that is popular with consumers, including confectionary products made from gelatin, sugar and sweeteners. Innovations in making marshmallows were carried out with the addition of propolis to increase the functional value of food so that it has a positive impact on...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2025-03-01
|
| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/782 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|