The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

International Journal of Food Engineering

Volumn 11, Issue 4, 2015, Pages 493-504

  Aboulfazli, Fatemeh ^a   Baba, Ahmad Salihin ^a   Misran, Misni ^b  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

coconut milk; cow milk; fermented probiotic ice cream; physical properties; soy milk

Indexed keywords

DAIRIES; FERMENTED MILK; ICE CONTROL; METAL MELTING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; PROBIOTICS; QUALITY CONTROL; SENSORY ANALYSIS; STARTERS; VEGETABLES; VISCOSITY;

ALTERNATIVE SOURCE; APPARENT VISCOSITY; BIFIDOBACTERIUM BIFIDUM; COCONUT MILK; COW MILK; ICE CREAMS; LACTOBACILLUS ACIDOPHILUS; SOY MILK;

ICE;

BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS;

EID: 84938579564     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2014-0343     Document Type: Article

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