Physicochemical and microbiological characteristics of kefir ice cream with the addition of bengkuang (Pachyrhizus erosus (L.)) starch

The technology for fermenting milk kefir and the development in processing kefir ice cream is crucial to produce superior food products that support health.The addition of prebiotics from bengkuang (Pachyrhizus erosus (L.)) starch in making ice cream is the main purpose of improving the quality of kefir ice cream.This research purposed to determine

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