Isomaltulose in the Technology of Ice Cream Form Fermented Milk

Journal International Academy of Refrigeration
doi 10.21047/1606-4313-2017-16-4-24-29
Full Text
Abstract

Available in full text

Date
Authors
Publisher

International Academy of Refrigeration (IAR)

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

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

International Journal of Food and Allied Sciences
2015English

Substantiation of the Technology for Fermented Sour-Milk Desserts With Bifidogenic Properties

EasternEuropean Journal of Enterprise Technologies
ControlElectronic EngineeringIndustrialMechanical EngineeringEnergy EngineeringApplied MathematicsSystems EngineeringManufacturing EngineeringComputer Science ApplicationsElectricalInnovationManagement of TechnologyPower Technology
2019English

Influence of Milk Fatty Acid Composition and Process Parameters on the Quality of Ice Cream

Dairy Science and Technology
BiochemistryFood Science
2010English

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

Mesopotamia Journal of Agriculture
2018English

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

Scientific Works of National University of Food Technologies
2018English

Sanitary Control of Ice-Cream

BMJ
1947English

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