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Physicochemical and Rheological Properties of Non-Fat Ice Cream Cover

Physicochemical and Rheological Properties of Non-Fat Ice Cream

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
By: Karīna Silantjeva,  Jeļena Zagorska and  Ruta Galoburda  
Open Access
|Mar 2022

Authors

Karīna Silantjeva

LTD Ķeizarsils, Jaunbajāri, Salaspils Parish, Salaspils Municipality, Latvia

Jeļena Zagorska

jelena.zagorska@llu.lv

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
DOI: https://doi.org/10.2478/prolas-2022-0021 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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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 issues per year
Keywords:
pumpkin puree,
whey concentrate,
gelatine,
texture,
overrun,
viscosity
Related subjects:
General interest,
Mathematics,
General mathematics

© 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.

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