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....
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1997.
|
| Subjects: |