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Browsing by Subject ICECREAM

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Showing results 10 to 21 of 21

Title	Type	Issue Date
Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance International Food Research Journal (Malaysia), 25 (1), p. 179-187 Klososki, S. J.; Oliveira, A. S.; Pimentel, T. C.; Januário J. G. B.; Dias, S. S.	Journal Contribution	2018
Manufacture of fermented milk pudding and ice cream with streptococcus thermophilus and lactobacillus bulgaricus. New dimensions and challenges for sustainable livestock farming : proceedings of the 11th Animal Science Congress, The Asian-Australasian Association of Animal Production Societies, 5-9th September 2004, Kuala Lumpur(Malaysia),p. 286-288. Lin, M.J.; Liao, P.R.; Weng, C.M.; Lai, Q.Y.; Fan, Y.K.	Proceedings Paper	2004
Optimisation of stabiliser combinations in instant ice cream mix powder formulation via mixture design methodology International Food Research Journal (Malaysia), 26 (6), p. 1689-1698 N. A. Mohd Amin; N. A. Abd. Rahman; A. Mat Johari; S. Z. Abdul Razak; A. S. Baharuddin; D. Mohammad Parid	Journal Contribution	2019
Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream International Food Research Journal, 24 (3), p. 1199-1203 Widyastuti, T. E. W.; Widjajaseputra, A. I.	Journal Contribution	2017
Production of palm-based ice cream PORIM Bulletin (Malaysia) (32), p. 17-20 W Rosnani, A.I.; Nor Aini, I.	Journal Contribution	1996
Produk olahan Projek agropreneur: lembu daging & lembu tenusu, p. 154-160	Book Section	2015
Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends International Food Research Journal (Malaysia), 22(3), p. 1138-1147 Kijroongrojana, K.; Fuangpaiboon, N.	Journal Contribution	2015
The quality characteristics and shelf life of probiotic ice cream produced with Saruç and Saccharomyces boulardii International Food Research Journal (Malaysia), 27 (2), p. 234-244 Salik, M. A.; Arslaner, A.	Journal Contribution	2020
Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends International Food Research Journal (Malaysia), 21 (4), p. 1609-1613 Soad, H. T; Mehriz, A. M; Hanafy, M. A	Journal Contribution	2014
Rheological, physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80 International Food Research Journal (Malaysia), 25 (6), p. 2579-2584 Ilansuriyan, P.; Shanmugam, M.	Journal Contribution	2018
Survival of Lactobacillus acidophilus TISTR1338 and Lactobacillus casei TISTR390 in probiotic Gac ice cream International Food Research Journal (Malaysia), 23 (2), p. 790-796 Leenanon, B.; Songtummin, S.	Journal Contribution	2016
The use of palm and palm kernel oils in ice cream and whipped cream products Palm Oil Developments (Malaysia) (no. 10), p. 1-3 Berger, K.G.	Journal Contribution	1989

Showing results 10 to 21 of 21

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