Textural and rheological properties of stevia ice cream

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three...

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Detaylı Bibliyografya
Asıl Yazarlar: Pon, S. Y., Lee, W. J., Chong, Gun Hean
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Erişim:http://psasir.upm.edu.my/id/eprint/32846/1/%2833%29.pdf