Development of a New Type of Milk-Containing Ice-Cream Enriched With Blended Oil

Scientific Works of National University of Food Technologies
doi 10.24263/2225-2924-2018-24-6-30
Full Text
Abstract

Available in full text

Date
Authors
Publisher

National University of Food Technologies

Related search

Development of Technology of Garbuze Ice Cream

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences
2019English

Nutritive and Biological Value of Mare�s Milk Ice Cream

Pakistan Journal of Nutrition
NutritionDieteticsPublic HealthFood ScienceEnvironmentalOccupational Health
2017English

Isomaltulose in the Technology of Ice Cream Form Fermented Milk

Journal International Academy of Refrigeration
2017English

Physical Characteristics of Ice Cream Which Replaced Milk Powder With Diffrent Cereals Flour

Mesopotamia Journal of Agriculture
2018English

Systemic and Skin-Targeting Beneficial Effects of Lycopene-Enriched Ice Cream: A Pilot Study

Journal of Dairy Science
Animal ScienceZoologyGeneticsFood Science
2019English

Development of Recipe for Low-Calor Ice Cream

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences
2019English

Development of Artisanal Ice Cream With the Addition of Bovine Whey

Revista Brasileira de Higiene e Sanidade Animal
2014English

Preparation and Quality Characterization of Soy Milk Based Non-Dairy Ice Cream

International Journal of Food and Allied Sciences
2015English

Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria

Nutrition & Food Science International Journal
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy