Physicochemical and Rheological Properties of Non-Fat Ice Cream
Authors
Karīna Silantjeva
LTD Ķeizarsils, Jaunbajāri, Salaspils Parish, Salaspils Municipality, Latvia
Jeļena Zagorska
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ruta Galoburda
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 138 - 144
Submitted on: Mar 22, 2021
Accepted on: Nov 17, 2021
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
Keywords:
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© 2022 Karīna Silantjeva, Jeļena Zagorska, Ruta Galoburda, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.