Open AccessEffect of sugar free-low fat levels on chemical composition, melting period and cost of production of softy ice-cream
Author(s) -
Aarati Sarjerao Chavan,
R. R. Shelke,
P. A. Kahate,
S. R. Munnarwar
Publication year - 2014
Publication title -
research journal of animal husbandry and dairy science
Language(s) - English
Resource type - Journals
eISSN - 2231-6442
pISSN - 0976-5646
DOI - 10.15740/has/rjahds/5.2/105-108
Subject(s) - food science , ice cream , sugar , chemistry , chemical composition , production (economics) , composition (language) , art , economics , organic chemistry , literature , macroeconomics