Results 311 to 320 of about 933,105 (338)

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Food Hydrocolloids, 2016
Seyed M A Razavi, Fataneh Behrouzian, Ali Alghooneh   +2 more
exaly  

Influence of cellulose nanofibrils on the structural elements of ice cream

Food Hydrocolloids, 2019
Jorge Velasquez, Catalina Gomez Hoyos, Cristina Isabel Castro Herazo   +2 more
exaly  

Surgical excision versus imiquimod 5% cream for nodular and superficial basal-cell carcinoma (SINS): a multicentre, non-inferiority, randomised controlled trial

Lancet Oncology, The, 2014
Fiona Bath-hextall, Hywel Williams
exaly  

Ice cream

International Dairy Journal, 1997
openaire   +1 more source

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Food Chemistry, 2008
Aslan Azizi
exaly  

ICE CREAM

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

Ice cream

Crystallography Reviews, 2015
openaire   +1 more source

Experiments with Ice Cream and Ice Cream Products

Chapter 9 describes some experiments relating to the science of ice cream which may be performed in the laboratory, classroom or kitchen. The experiments illustrate some of the physical phenomena that have been discussed in the preceding chapters. Recipes for ice cream and water ice mixes are provided, along with several different methods for freezing ...
openaire   +1 more source

Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

Food Hydrocolloids, 2018
Abdullah Kurt, İlyas Atalar
exaly  

Ice Cream

2009
openaire   +2 more sources