[1]
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 (Apr. 2022), 1–6. DOI:https://doi.org/10.46754/umtjur.v4i2.270.