Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage

International Food Research Journal

Volumn 17, Issue 2, 2010, Pages 393-403

  Lim, C W ^a   Norziah, M H ^b   Lu, H F S ^a  

^a UCSI UNIVERSITY   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Fat replacer; Fatty acids; Flaxseed oil; Ice cream; Stability, GC

Indexed keywords

EID: 77955805967     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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