Physicochemical and Rheological Properties of Non-Fat Ice Cream
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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
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© 2022 Karīna Silantjeva, Jeļena Zagorska, Ruta Galoburda, published by Latvian Academy of Sciences
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