Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream

International Food Research Journal

Volumn 21, Issue 5, 2014, Pages 1825-1836

  Halim, N R A ^a   Shukri, W H Z ^a   Lani, M N ^a   Sarbon, N M ^a  

^a UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

Carboxymethyl cellulose; Fermented cassava; Guar gum; Ice cream; Xanthan gum

Indexed keywords

EID: 84907019430     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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