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.
Dades bibliogràfiques
| Autor principal: |
Canja, Vivien Mae J. |
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| Format: | Thesis
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| Idioma: | English |
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| Publicat: |
2001.
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| Matèries: | |
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