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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| Autori principali: | , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Accesso online: | http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf |
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