Science Park
ISSN : 2321–8045
Impact Factor : 3.4218[UIF-2017]
Article Details :
EFFECT OF FAT REPLACEMENT BY FIG ADDITION ON ICE CREAM QUALITY
Dr. Rajani J. Dalvi
Abstract :
Fig ice cream samples having 10, 8, 6 and 4% milk fat were prepared using 20% figs paste. Plain ice cream having 10% milk fat was kept as reference standard.
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