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Technological Evaluation of Kera ice Cream
An experiment was conducted to assess the suitability of incorporating coconut fat in the form of coconut cream in preparing ice cream and ice cream mix powder replacing milk fat at 25, 50, 75 and 100 per cent levels (treatments) so as to reduce the cost of preparation of ice cream. The product dev...
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| Outros autores: | |
| Formato: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicado: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
1996
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Kerala Agricultural University
| Número de Clasificación: |
637 GEE/TE PHD |
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| Copia | Live Status Unavailable |