Results 281 to 290 of about 402,162 (296)

Ice Cream

2013
H. Douglas Goff, Richard W Hartel
openaire   +2 more sources

Influence of cellulose nanofibrils on the structural elements of ice cream

Food Hydrocolloids, 2019
J Velásquez-Cock, Piedad Ganan, Catalina Gomez Hoyos   +2 more
exaly  

Pistachio Ice Cream

New England Journal of Medicine
openaire   +2 more sources

Rheological quality and stability of yog-ice cream with added inulin

International Journal of Dairy Technology, 2002
Víctor Kuri, Charles S Brennan
exaly  

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Journal of Dairy Science, 2015
C F Balthazar, H L A Silva, G M Pastore   +2 more
exaly  

ICE-CREAM.

The Lancet, 1900
openaire   +1 more source

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

Food Chemistry, 2007
exaly  

Ice Cream

1996
Robert T. Marshall, W. S. Arbuckle
openaire   +1 more source

Amyloid protein fibrils serve as an ice recrystallization inhibitor for ice cream

Food Hydrocolloids
Wenhui Qi, Yuying Fu, Teng Li
exaly  

ICE CREAM

International Journal of Dairy Technology, 1948
openaire   +1 more source