TY  - JOUR 
AU  - Sapiga, Victoria
AU  - Pérez Huertas, Salvador
PY  - 2023
UR  - https://hdl.handle.net/10481/81608
LA  - eng
PB  - Natsional'nyi Universytet Kharchovykh Tekhnolohii,National University of Food Technologies
KW  - Ice cream
KW  - Β-glucan
KW  - Pectin
KW  - Viscosity
KW  - Water activity
KW  - Surface tension
TI  - Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes
DO  - 10.24263/2304-974X-2022-11-3-3
ER  -