Value addition to ice cream by fortification with okara and probiotic

Journal of Food Processing and Preservation

Volumn 46, Issue 2, 2022, Pages

  Ibrahim, Ilya Nasuha ^a   Kamaruding, Noor Azlina ^b   Ismail, Noraznawati ^b   Shaharuddin, Shahrulzaman ^a  

^a UNIVERSITI KUALA LUMPUR   (Malaysia)

^b UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; DIGESTIVE SYSTEM; DISEASES; ICE; MELTING; TEXTURES;

DIETARY FIBRE; FAT CONTENTS; ICE CREAMS; L. PLANTARUM; LACTOBACILLUS PLANTARUM; MELTING RATES; PROBIOTIC LACTOBACILLI; PROBIOTICS; PROTEIN CONTENTS; VALUE ADDITION;

PROBIOTICS;

EID: 85121396833     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.16253     Document Type: Article

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