Value addition to ice cream by fortification with okara and probiotic-Reference-Cited by-同舟云学术

Value addition to ice cream by fortification with okara and probiotic

Published:2021-12-16 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ibrahim Ilya Nasuha¹,Kamaruding Noor Azlina²^ORCID,Ismail Noraznawati²^ORCID,Shaharuddin Shahrulzaman³^ORCID

Affiliation:

1. Section of Food Engineering Technology Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology Taboh Naning Melaka Malaysia

2. Institute of Marine Biotechnology Universiti Malaysia Terengganu Terengganu Malaysia

3. Plant Engineering Technology Section Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology Persiaran Sinaran Ilmu Bandar Seri Alam Johor Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16253

Reference57 articles.

1. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

3. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream

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