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.

מידע ביבליוגרפי

מחבר ראשי:	Canja, Vivien Mae J.
פורמט:	Thesis
שפה:	English
יצא לאור:	2001.
נושאים:	Carrot ice cream.