Sabaragamuwa University of Sri Lanka
EFFECT OF VARYING FAT VARIETY AND OVERRUN ON THE MELTING RESISTANCE OF ICE CREAM AS A COST REDUCTION APPROACH WHILE RETAINING THE QUALITY
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| dc.contributor.author | Dharmadasa, K.D.N.R. | |
| dc.date.accessioned | 2022-10-26T06:32:00Z | |
| dc.date.available | 2022-10-26T06:32:00Z | |
| dc.date.issued | 2009-03 | |
| dc.identifier.uri | http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/2728 | |
| dc.language.iso | en | en_US |
| dc.title | EFFECT OF VARYING FAT VARIETY AND OVERRUN ON THE MELTING RESISTANCE OF ICE CREAM AS A COST REDUCTION APPROACH WHILE RETAINING THE QUALITY | en_US |
| dc.type | Thesis | en_US |
