The use of indigenous materials in the standardization of ice cream-on-a stick
The utilization of indigenous materials in the production of ice cream on a stick was undertaken. Phase I dealt with the optimization of the ratio of milk-solid and fat to coconut milk. The result of the sensory test showed that the most favorable ratio is 25% milk-solid and fat to 75% coconut milk....
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1997.
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