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| Vol 2, No 2 (2019) | PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE | Abstract PDF (Eng) similar documents |
| P. B. Sitnikova, A. A. Tvorogova | ||
| "... .0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey ..." | ||
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