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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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf |
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