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