The development of a nougat/nougat type confection with similar eating characteristics at -18c to acontrol sample of nougat at ambient for incorporation into an ice cream bar.
Contributors: Manchester Polytechnic. Department of Food and Consumer Technology.
Language: eng
Notes: Project submitted in partial fulfilment of B.Sc.[Hons] Food Manufacture to Manchester Polytechnic, Department of Food and Consumer Technology, 1991.

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