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) an...

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Váldodahkkit: Pon, S. Y., Lee, W. J., Chong, Gun Hean
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Liŋkkat:http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf