The Effects Of Figs As Sugar Substitute On Physicochemical Properties Of Soymilk Ice Cream

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The Effects Of Figs As Sugar Substitute On Physicochemical Properties Of Soymilk Ice Cream

Sugar that is used to sweeten food is associated with a high glycemic index and often blamed for contributing to weight gain and chronic diseases such as type 2 diabetes and pancreatic cancer. To address this issue, fig syrup obtained from the extraction of fig fruit was used as sugar substitution i...

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Bibliographic Details
Main Author:	Romli, Muhammad Hazim
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47286/ http://eprints.usm.my/47286/1/MUHD%20HAZIM%20ROMLI.pdf

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