Mok, Kar Wei and Kooid, Pooi Yein and Yin Kuan, Tan and Mat Easa, Azhar Development Of Ice Lollies From Fresh Or Freeze Concentrated Sugar-Cane (Saccharum Offinarum) Juice And Hydrocolloids. Working Paper. Universiti Sains Malaysia.
Six formulations of ice lollies were developed using fresh sugar-cane juice (total soluble solid, TSS - 15 °brix) or freeze-concentrated sugar-cane juice ([SS - 30 °brix) with the incorporation of OJ % w/v of sodium alginate or carrageenan.
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