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), pp. 1–6. doi: 10.46754/umtjur.v4i2.270.