Effect of the protein coagulation on heat and shape stability of cultured milk ice cream
- Authors: Tvorogova A.A1, Medvedeva T.A2, Landikhovskaya A.V1
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Affiliations:
- VNIKHI - branch of FGBNU “V.M. Gorbatov FSC for Food Systems”, RAS
- Moscow State University of Food Factories
- Issue: Vol 109, No 1 (2020)
- Pages: 42-44
- Section: Articles
- URL: https://freezetech.ru/0023-124X/article/view/104095
- DOI: https://doi.org/10.17816/RF104095
- ID: 104095
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