The Effect of Skim Milk Addition in Marshmallow Characteristics
Maya Restanti, Alfin Pandu Pratama & Dedes Amertaningtyas · Asian Journal of Food Research and Nutrition · 2025
Aims: A common issue in marshmallow production is the suboptimal softness or chewiness of the texture. The purpose of this study was to determine the effect of adding skim milk on organoleptic and physicochemical of marshmallow. Study Design: Using a Completely Randomized Design...
Open access
Research Article
10.9734/ajfrn/2025/v4i3291