BIO Web of Conferences

The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

Abdi Wahid Kurniawan, Abu Bakar Tawali and Fitri

BIO Web Conf., 96 (2024) 01029

Published online: 27 March 2024

DOI: 10.1051/bioconf/20249601029

Abdi Wahid Kurniawan

Abu Bakar Tawali

Fitri

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