Ice Cream
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-6096-1.pdf
Cited by 149 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream;Mljekarstvo;2024-12-31
2. The Physical Properties and Crystal Structure Changes of Stabilized Ice Cream Affected by Ultrasound-Assisted Freezing;Processes;2024-09-12
3. Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature;Fermentation;2024-05-30
4. Development of an innovative stabilizer-emulsifier mixture to enhance the quality of ice cream on a structured scale;Journal of Food Measurement and Characterization;2024-05-28
5. Advanced control of microstructure in ice cream by agitation and mixing during freezing process;Chemical Engineering Research and Design;2024-05
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