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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Detalhes bibliográficos
Principais autores: Pon, S. Y., Lee, W. J., Chong, Gun Hean
Formato: Artigo
Idioma:English
Publicado em: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Acesso em linha:http://psasir.upm.edu.my/id/eprint/32846/1/%2833%29.pdf