Preview

User

Not a user? Register with this site Forgot your password?

Food systems

Advanced search
Fullscreen

For citations:

Landikhovskaya A.V., Tvorogova A.A., Kochneva S.E. The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate. Food systems. 2024;7(2):182-187. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-2-182-187

Views PDF (Rus): 375


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru

Processing of personal data
supported by NEICON (Elpub lab)