Published November 10, 2023
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Overview - Global Impulse Ice Cream Industry
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This chapter has been published in Edited Book "Researcher's Era"
ISBN: 978-93-93166-92-0
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Publisher : Social Research Foundation, Kanpur (SRF International)
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- 978-93-93166-92-0
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References
- 1. Jauhar i-j (1989) Market Milk & Milk Products, singhal Book Depit Buraut (Baghpat) 2. Eckles, CH., Combs, W.B., Macy Harold (1951). Milk & milk Products,I Editions. 3. I. C.A.R (1964) Milk Products of India. 4. Arbucle, W-S. (1986) Ice-cream the AVI Publishing company, Inc, Westport Connecticut United states & America. 5. Batt, S. S., and Lavania G.S. (2000) Dairy Science, V.K Prakashan Baraut. 6. Robert T. Marshall & W.S. Arbuckle (2000) Ice-cream An. Aspen Publication 5th Edition. 7. Abdulkerim Hatipoglu and Huseyin Turkoglu (2020) A Research on the quality features of Ice-cream produced using some fat substitute. J.of Foods & Engg, 10 (2020) 1-10. 8. Jauhar, J.J and Gupta, Ramji, (2021) Food Processing and safety Issue Rama Publishing House, Meerut. health benefits of ice-cream is that it can improve brain function too. By reducing the level of stress in the body and enhancing the release of happy hormones, this dessert naturally relaxes the nervous system and stimulates the brain.