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Egg-Based Mousse Ice Cream Incorporated with Lavulu [Pouteria campechiana (Kunth) Baehni] Flour as a Colorant and an Antioxidant
By: N. V. P. Anjali and D. C. Mudannayake
DOI: https://doi.org/10.4038/java.v7i2.135 | Journal eISSN: 2659-2339
Language: English
Page range: 1 - 19
Published on: Dec 30, 2024
Published by: Faculty of Animal Science and Export Agriculture, Uva Wellassa University
In partnership with: Paradigm Publishing Services
© 2024 N. V. P. Anjali, D. C. Mudannayake, published by Faculty of Animal Science and Export Agriculture, Uva Wellassa University
This work is licensed under the Creative Commons Attribution 4.0 License.