EFFECT OF VARYING FAT VARIETY AND OVERRUN ON THE MELTING RESISTANCE OF ICE CREAM AS A COST REDUCTION APPROACH WHILE RETAINING THE QUALITY

Dharmadasa, K.D.N.R.

URI: http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2728

Date: 2009-03

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Description: FOOD - 36

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Department of Food Science [181]

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