Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch and meteroxylon sagu powder as stabilizing agent
Crossref DOI link: https://doi.org/10.22573/spg.ijals.017.s12200080
Update policy: https://doi.org/10.22573/spg-crossmark-policy-page
Funding for this research was provided by:
Nil
Authors Name
Muhammad Faisal Manzoor: http://orcid.org/0000-0003-4954-7464
Publication History
Received: 2017-03-10
Accepted: 2017-03-12
Published: 2017-03-30
