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Showing results 1 to 20 of 22
TitleTypeIssue Date
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids
International Food Research Journal (Malaysia), 26 (3), p. 883-891
Journal Contribution2019
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream
International Food Research Journal (Malaysia), 21 (5), p. 1825-1836
Journal Contribution2014
Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut)
International Food Research Journal (Malaysia), 21 (5), p. 1777-1787
Journal Contribution2014
Effect of dragon fruit oligosaccharide, stabilizer and sucrose on physical and sensory quality of ice cream
International Food Research Journal (Malaysia), 23 (1), p. 269-276
Journal Contribution2016
Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: optimization via a response surface methodology
International Food Research Journal (Malaysia), 24 (4), p. 1728-1734
Journal Contribution2017
Effect of kefir biomass on nutritional, microbiological, and sensory properties of mango-based popsicles
International Food Research Journal (Malaysia), 27 (3), p. 536-545
Journal Contribution2020
Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice cream
International Food Research Journal (Malaysia), 26 (2), p. 585-594
Journal Contribution2019
Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream
Food Research (Malaysia), 5 (1), p. 1-7
Journal Contribution2021
Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures
International Food Research Journal (Malaysia), 19 (4), p. 1409-1414
Journal Contribution2012
In vivo and in vitro effect of Lactobacillus acidophilus in synbiotic ice cream enriched with whey protein concentrate
International Food Research Journal (Malaysia), 19 (2), p. 441-446
Journal Contribution2012
Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance
International Food Research Journal (Malaysia), 25 (1), p. 179-187
Journal Contribution2018
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.
Proceedings Paper2004
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
Journal Contribution2019
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
Journal Contribution2017
Production of palm-based ice cream
PORIM Bulletin (Malaysia) (32), p. 17-20
Journal Contribution1996
Produk olahan
Projek agropreneur: lembu daging & lembu tenusu, p. 154-160
Book Section2015
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 Contribution2015
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 Contribution2020
Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends
International Food Research Journal (Malaysia), 21 (4), p. 1609-1613
Journal Contribution2014
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 Contribution2018
Showing results 1 to 20 of 22

 

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