Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers.

Autor: Zaini NSM; Faculty of Food Science and Technology, Universiti Putra Malaysia., Mansor N; Faculty of Food Science and Technology, Universiti Putra Malaysia., Yusoff MM; Faculty of Food Science and Technology, Universiti Putra Malaysia., Rahim MHA; Faculty of Food Science and Technology, Universiti Putra Malaysia.

Publikováno v: Journal of oleo science [J Oleo Sci] 2023 Aug 31; Vol. 72 (9), pp. 811-818. Date of Electronic Publication: 2023 Aug 14.