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The Effect of Cinnamon Extract ( Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

  • Cornelia M
  • Tunardy A
  • Sinaga W
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021) (2022) 16
DOI: 10.2991/absr.k.220101.006
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Abstract

Generally ice cream was made from cow’s milk, resulting in high calorie and fat. Soy milk was used as an alternative for cow’s milk which had several advantages, but soy milk contains …

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APA

Cornelia, M., Tunardy, A. M., & Sinaga, W. S. L. (2022). The Effect of Cinnamon Extract ( Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream. In Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021) (Vol. 16). Atlantis Press. https://doi.org/10.2991/absr.k.220101.006

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