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Malaysian Agriculture Repository >
Browsing by Subject ICECREAM
Showing results 16 to 21 of 21
| Title | Type | Issue Date | | 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 | 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 | 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 | 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 | 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 | 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 | Journal Contribution | 1989 |
Showing results 16 to 21 of 21
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