Still-frozen desserts are those desserts that are moderately resistant to melting.
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Q18: An example of a frozen dessert that
Q19: Frozen dessert containing less than 2% milk
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Q22: What is added to the outside of
Q24: What promotes the formation of the numerous
Q25: To compensate for the loss of body
Q26: Food manufacturers of frozen desserts rely on
Q27: The initial churning and freezing of an
Q28: What has a negative effect on the
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