Preliminary study on the development and storage stability of carrot ice cream
Carrot ice cream formulations with 20%, 40%, and 60% carrot puree were prepared and subjected to preference test.
Detalles Bibliográficos
| Autor principal: |
Canja, Vivien Mae J. |
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| Formato: | Tesis
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| Lenguaje: | English |
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| Publicado: |
2001.
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| Materias: | |
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