MOHD FAUZI NH, YAHYA F, MOHD ZIN Z. PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE. UMT JUR [Internet]. 2022 Aug. 11 [cited 2024 May 16];4(2):1-6. Available from: https://journal.umt.edu.my/index.php/umtjur/article/view/270