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Vol 1, No 2 (2018) NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS Abstract  PDF (Eng)  similar documents
T. V. Shobanova, A. A. Tvorogova
"... cream, as a structural element of the system, positively influences the effective viscosity, which ..."
 
Vol 7, No 2 (2024) Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates Abstract  similar documents
A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova
"... . It has been found that viscosity decreased by 1.8-2.6 times when using whey proteins. The use of protein ..."
 
Vol 6, No 3 (2023) The quality indicators of ice cream upon the enzymatic hydrolysis of lactose Abstract  similar documents
A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova
"... was determined by high-performance liquid chromatography, the dynamic viscosity of mixes and the consistency ..."
 
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