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  1. 1
    Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni)

    Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) by Yazid Ismi Intara, Deddy Muladi Togatorop, Bosman Sidebang Sidebang

    Published 2025-01-01
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  2. 2
    Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract

    Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract by Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, Mahmoud Abughoush

    Published 2025-01-01
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