A.I. Wan Rosnani
Malaysian Palm Oil Board (MPOB), 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
I. Nor Aini
Malaysian Palm Oil Board (MPOB), 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
A.M. M. Yazid
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, (UPM), 43400 Serdang Selangor, D.E., Malaysia
M. H. Dzulkifly
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, (UPM), 43400 Serdang Selangor, D.E., Malaysia
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How to cite this article
A.I. Wan Rosnani, I. Nor Aini, A.M. M. Yazid and M. H. Dzulkifly, 2007. Flow Properties of Ice Cream Mix Prepared from Palm Oil: Anhydrous Milk Fat Blends. Pakistan Journal of Biological Sciences, 10: 1691-1696.
DOI: 10.3923/pjbs.2007.1691.1696
URL: https://scialert.net/abstract/?doi=pjbs.2007.1691.1696
DOI: 10.3923/pjbs.2007.1691.1696
URL: https://scialert.net/abstract/?doi=pjbs.2007.1691.1696