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Ageing improves the body and texture of ice cream
date:Jan 18, 2019
blended with 15% of finely ground sugar to get ice cream powder having 2.4% moisture, 26.8% fat, 23.2% protein, 3.7% ash and 43.9% total carbohydrates. The product has reasonably good reconstitution and flow properties. Sensory quality of ice cream made from dry mix was comparable to that made by conventional method.

12/20 05:38