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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...
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 言語: | Undetermined |
| 出版事項: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
1996
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Kerala Agricultural University
| 請求記号: |
637 GEE/TE PHD |
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| 所蔵 | ステータス情報は利用できません |