Effect of varying fat variety and overrun on the melting resistance of ice cream as a cost reduction approach while retaining the quality

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dc.contributor.authorDharmadasa, K.D.N.R.
dc.date.accessioned2019-06-21T04:14:56Z
dc.date.available2019-06-21T04:14:56Z
dc.date.issued2009
dc.format.extent62
dc.identifier.degreeBSc
dc.identifier.indexnumber03/AS/090
dc.identifier.reportnoAP-FOOD-018-2009
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/68
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleEffect of varying fat variety and overrun on the melting resistance of ice cream as a cost reduction approach while retaining the quality
dc.typeResearch Report

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