Effect of Ageing on Physico-Chemical Properties Of Non-Dairy Ice Cream Mix

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Effect of Ageing on Physico-Chemical Properties Of Non-Dairy Ice Cream Mix

The rheological characteristics of ice cream mix prepared from palm oil (PO), palm kernel oils (PKO) and their blends with anhydrous milk fat (AMF) at 30:70, 5030 and 70:30 ratios during ageing were studied. The experimental ice cream mixes were compared with a control sample prepared from Ah4F....

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Bibliographic Details
Main Author:	Awg Isa, Wan Rosnani
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Food - Biotechnology. Palm products.
Online Access:	http://psasir.upm.edu.my/id/eprint/6673/ http://psasir.upm.edu.my/id/eprint/6673/1/FSMB_2004_9.pdf

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