Open AccessPHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE
Author(s) -
NURIN HAZWANI MOHD FAUZI,
FARIDAH YAHYA,
Z. Mohd Zin
Publication year - 2022
Publication title -
universiti malaysia terengganu journal of undergraduate research
Language(s) - English
Resource type - Journals
ISSN - 2637-1138
DOI - 10.46754/umtjur.v4i2.270
Subject(s) - ice cream , food science , flavour , aftertaste , chemistry , moisture , flavor , organic chemistry