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

Dharmadasa, K.D.N.R.2019-06-212019-06-212009https://dl-susl.nsf.gov.lk/handle/1/6862Food Science and TechnologyEffect of varying fat variety and overrun on the melting resistance of ice cream as a cost reduction approach while retaining the qualityResearch ReportAP-FOOD-018-2009BSc03/AS/090