Effect of Ageing on Physico-Chemical Properties Of Non-Dairy Ice Cream Mix
The rheological characteristics of ice cream mix prepared from palm oil (PO), palm kernel oils (PKO) and their blends with anhydrous milk fat (AMF) at 30:70, 5030 and 70:30 ratios during ageing were studied. The experimental ice cream mixes were compared with a control sample prepared from Ah4F....
Saved in:
Main Author: | Awg Isa, Wan Rosnani |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2004
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/6673/1/FSMB_2004_9.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Improving resource efficiency in an ice cream factory based on material flow cost accounting method /
by: Ameri, Mohammad Amin
Published: (2017) -
Effects of different stabilisers on physical and mechanical properties of instant ice cream mix powder and ice cream products
by: Abdul Razak, Siti Zubaidah
Published: (2018) -
Application Of Palm Oil And Palm Kernel Oil In Producing Non-Dairy Whipping Cream
by: Shamsi, Kambis
Published: (2003) -
Physico-chemical properties and sensory evaluation of commercial honey / Nor Zuraidah Ibrahim
by: Ibrahim, Nor Zuraidah
Published: (2005) -
Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination /
by: Aboulfazli, Fatemeh
Published: (2015)