Conversion of left-over ice cream into bakery product for food sustainability

• Main Authors: Jamaludin, N. S., Samsu Baharuddin, Azhari, Ab Karim, Muhammad Shahrim, Wakisaka, Minato, Abd Rahman, Nur 'Aliaa
• Format: Article
• Published: Rynnye Lyan Resources 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96531/; https://www.myfoodresearch.com/vol-69474issue-3.html
• Institution: Universiti Putra Malaysia

Food sustainability has become so important nowadays not only in order to ensure all raw materials are converted into food for consumption, but also to recycle leftover food for gastronomy. The innovative product created from leftover or unfinished food is a good alternative to throwing away food by...