Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice ( tapai pulut)
The aim of this work is to study the effect of hydrocolloids (guar gum, xanthan gum and carboxymethyl cellulose (CMC) on the physical properties and sensory evaluation of ice cream produced in order to investigate the potential of applying fermented glutinous rice (tapai pulut) as a value-added ingr...
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International Food Research Journal, Universiti Putra Malaysia
2014
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=80318 |