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Browsing by Subject ICECREAM

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Showing results 11 to 21 of 21

Title	Type	Issue Date
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 11 to 21 of 21

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