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| Issue | Title | |
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... the required level of dynamic viscosity of the mixture, it forms an unstable air phase and large ice crystals ..." | ||
| Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
| "... characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase ..." | ||
| 1 - 2 of 2 Items | ||
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