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dc.contributor.authorSapiga, Victoria
dc.contributor.authorPérez Huertas, Salvador
dc.date.accessioned2023-05-17T08:43:38Z
dc.date.available2023-05-17T08:43:38Z
dc.date.issued2023
dc.identifier.citationSapiga, V., Polishchuk, G., Tomczyńska-Mleko, M., Mleko, S., Terpiłowski, K., & Pérez-Huertas, S. (2022). Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes.[DOI: 10.24263/2304- 974X-2022-11-3- 3]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/81608
dc.language.isoenges_ES
dc.publisherNatsional'nyi Universytet Kharchovykh Tekhnolohii,National University of Food Technologieses_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectIce creames_ES
dc.subjectΒ-glucanes_ES
dc.subjectPectines_ES
dc.subjectViscosity es_ES
dc.subjectWater activityes_ES
dc.subjectSurface tensiones_ES
dc.titleEffect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixeses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.24263/2304-974X-2022-11-3-3
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Atribución 4.0 Internacional
Except where otherwise noted, this item's license is described as Atribución 4.0 Internacional