The addition of broccoli (Brassica oleracea var italica) to increase the functional properties of ice cream

Pakistan Journal of Nutrition

Volumn 13, Issue 4, 2014, Pages 196-203

  Neswati, ^a   Azima, Fauzan ^a   Ropanti, ^a  

^a ANDALAS UNIVERSITY   (Indonesia)

Author keywords

Broccoli; Functional properties; Ice cream

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CHLOROPHYLL; FAT; PROTEIN; SUCROSE;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; DIETARY FIBER; FOOD COLOR; FOOD QUALITY; FOOD TEXTURE; ICE CREAM; MELTING POINT; NONHUMAN; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SPECTROPHOTOMETRY; TASTE; TOTAL SOLID;

EID: 84903902487     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2014.196.203     Document Type: Article

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