Publisher
Royal Society of Chemistry
Cited by
2 articles.
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1. Formation of the structure of low-calorieice cream with vegetableing redients;Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva;2023-05-25
2. Quality Evaluation Research of Low-Calorie Milk Ice Cream;Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva;2022-12-27