Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)

Authors

  • Fitriyah Zulfa
  • Alfi Nur Rochmah
  • Yenny Febriana Ramadhan Abdi
  • Dininurilmi Putri Suleman
  • Dini Nadhilah
  • Prajwalita Rukmakharisma Rizki
  • Ella Ela Puspa Dewi Dewi
  • Kurnia Risda Putri
  • Syah ZInda Aini
  • Zahra Nur Alya

DOI:

https://doi.org/10.32585/jfap.v5i1.6408

Downloads

Download data is not yet available.

Downloads

Published

2025-03-31

How to Cite

Zulfa, F., Rochmah, A. N., Abdi, Y. F. R., Suleman, D. P., Nadhilah, D., Rizki, P. R., Dewi, E. E. P. D., Putri, K. R., Aini, S. Z., & Alya, Z. N. (2025). Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis). Journal of Food and Agricultural Product, 114–124. https://doi.org/10.32585/jfap.v5i1.6408

Section

Artikel

License

Copyright (c) 2025 Fitriyah Zulfa, Alfi Nur Rochmah, Yenny Febriana Ramadhan Abdi, Dininurilmi Putri Suleman, Dini Nadhilah, Prajwalita Rukmakharisma Rizki, Ella Ela Puspa Dewi Dewi, Kurnia Risda Putri, Syah ZInda Aini, Zahra Nur Alya

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.