Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

• Main Authors: Mohamad Khair, Norhafizah, Abd Rahman, Nur Aliaa, Baharuddin, Azhari Samsu, Hafid, Halimatun Saadiah, Wakisaka, Minato
• Format: Article
• Language: English
• Published: SixScientia Resources 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88085/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88085/; https://www.myjafe.com/volume-1-2020/#issue|2
• Institution: Universiti Putra Malaysia

Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are importan...