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Malaysian Agriculture Repository >
Browsing by Subject ICECREAM
Showing results 1 to 20 of 22
| Title | Type | Issue 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 Contribution | 2019 |
| 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 Contribution | 2014 |
| 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 Contribution | 2014 |
| 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 Contribution | 2016 |
| 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 Contribution | 2017 |
| 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 Contribution | 2020 |
| 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 Contribution | 2019 |
| 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 Contribution | 2021 |
| 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 Contribution | 2012 |
| 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 Contribution | 2012 |
| 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 Contribution | 2018 |
| 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 Paper | 2004 |
| 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 Contribution | 2019 |
| 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 Contribution | 2017 |
| Production of palm-based ice cream PORIM Bulletin (Malaysia) (32), p. 17-20 | Journal Contribution | 1996 |
| Produk olahan Projek agropreneur: lembu daging & lembu tenusu, p. 154-160 | Book Section | 2015 |
| 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 |
Showing results 1 to 20 of 22
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