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MOHD FAUZI, N.H. , YAHYA, F. and MOHD ZIN, Z. 2022. PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE. Universiti Malaysia Terengganu Journal of Undergraduate Research. 4, 2 (Aug. 2022), 1–6. DOI:https://doi.org/10.46754/umtjur.v4i2.270.