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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 61
Issue DateTitleContributor(s)
2020International Journal of Dairy Technology-
2020The Ice Cream eBook-
2020Lesson-17 Physico-Chemical Properties of Ice Cream-II-
2020Lesson-16 Physico-Chemical Properties of Ice Cream Mixes-I-
2020Lesson-13 Freezing of Ice Cream Mix and Control of Overrun-
2020Lesson-12 Types of Ice Cream Freezers – Batch, Continuous, Soft-Serve Freezers, Home-Made Freezers-
2020Lesson-11 Preparation of Ice Cream Mix –Pasteurization, Cooling, Ageing and Flavour addition-
2020Lesson-10 Preparation of Ice Cream Mix –Standardization, Blending and Homogenization-
2020Unit 9 Principle and Method of Manufacture-
2020Lesson-9 Non-Dairy Ingredients in Ice Cream-
2020Lesson-8 Stabilizers and Emulsifiers – Selection, Mechanism of Action, Influence on Mix and Ice Cream, Proprietary Stabilizer Blends-
2020Lesson-7 Stabilizers and Emulsifiers-Classification, Types, Properties and Role in Ice Cream-
2020Lesson-6 Dairy Ingredients In Ice Cream-
2020Unit 8 Definition, Composition, Classification and Standards-
2020Lesson-5 Composition of Ice Cream (Low Fat, Good Average, Premium) and Frozen Desserts (Sherbets, Ices,Soft Serve)-
2020Lesson-4 Classification of Ice Cream –II, Sherbets and Ices, Mousses, Gelato, Bisque, Custards, Cassatta,Variegated Ice Cream, Novelties, etc.-
2020Lesson-3 Definition of Ice Cream as Per FSSA (2006). Classification of Ice Cream-I, Plain, Fruit and Nut, Chocolate, Ice Lollies, Candies, Kulfi & Malai-Ka-Baraf-
2020Lesson-2 Status of Ice Cream Industry in India and Abroad-
2020Lesson-1 Origin and Progress in Development of Ice Cream and Frozen Desserts Industry-
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 61


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