Effect of dragon fruit oligosaccharide, stabilizer and sucrose on physical and sensory quality of ice cream

International Food Research Journal

Volumn 23, Issue 1, 2016, Pages 269-276

  Wichamanee, Y ^a   Acharaphan, M ^a   Santad, W ^b  

^a BURAPHA UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Central composite design; Dragon fruit oligosaccharide; Ice cream formulation; Predictive model; Response surface methodology

Indexed keywords

EID: 84954068137     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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