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      <dc:title>Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes</dc:title>
      <dc:creator>Sapiga, Victoria</dc:creator>
      <dc:creator>Pérez Huertas, Salvador</dc:creator>
      <dc:subject>Ice cream</dc:subject>
      <dc:subject>Β-glucan</dc:subject>
      <dc:subject>Pectin</dc:subject>
      <dc:subject>Viscosity</dc:subject>
      <dc:subject>Water activity</dc:subject>
      <dc:subject>Surface tension</dc:subject>
      <dc:date>2023-05-17T08:43:38Z</dc:date>
      <dc:date>2023-05-17T08:43:38Z</dc:date>
      <dc:date>2023</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Sapiga, V., Polishchuk, G., Tomczyńska-Mleko, M., Mleko, S., Terpiłowski, K., &amp; 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]</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/81608</dc:identifier>
      <dc:identifier>10.24263/2304-974X-2022-11-3-3</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>Natsional'nyi Universytet Kharchovykh Tekhnolohii,National University of Food Technologies</dc:publisher>
   </ow:Publication>
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