Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)

International Journal of Dairy Technology

Volumn 71, Issue 1, 2018, Pages 190-197

  Gabbi, Davinder Kaur ^a   Bajwa, Usha ^a   Goraya, Rajpreet Kaur ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Ginger; Ice cream; Physicochemical; Phyto nutrients; Sensory

Indexed keywords

EID: 85021826139     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12430     Document Type: Article

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