Academic Articles

Scientific Contribution

From 2018
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ThumbInulin-as-a-fat-replacer-in-pea-protein-vegan-ice-cream.pdf

1012.6 KBMarzo 1, 2022
ThumbEffect-of-Emulsifiers-on-the-Body0Aand-Texture-of-Low-Fat-Ice-Cream.pdf

268.24 KBGennaio 15, 2022
ThumbFunctional_Properties_and_in_vitro_Bio-Accessibili.pdf

1.27 MBGennaio 9, 2022
ThumbMelting-Characteristics-of-Ice-Cream-Prepared-with-Various-Agitation-Speeds-in-Batch-Freezer-.pdf

649.27 KBGennaio 9, 2022
ThumbA-novel-process-to-improve-the-characteristics-of-low-fat-ice-cream-using-date-fiber-powder.pdf

446.43 KBGennaio 9, 2022
ThumbA-novel-functional-reduced-fat-ice-cream-produced-with-pea0Aprotein-isolate-instead-of-milk-powder.pdf

421.51 KBGennaio 9, 2022
ThumbInfluence-of-calcium-chloride-and-pH-on-soluble-complex-of0Awhey-protein-­basil-seed-gum-and-xanthan-gum.pdf

655.66 KBGennaio 9, 2022
ThumbPhysico-chemical-and-Texture-Analysis-of-Ice-Cream-Prepared0Aby-Incorporating-Various-Spice.pdf

114.04 KBGennaio 9, 2022
ThumbQuality-attributes-of-high-protein-ice-cream-prepared-by-incorporation-of0Awhey-protein-isolate.pdf

1 MBGennaio 9, 2022
ThumbThe-Effect-of-Cold-Press-Chia-Seed-Oil-By-Products-on-the0ARheological-Microstructural-Thermal-and-Sensory-Properties0Aof-Low-Fat-Ice-Cream.pdf

2.87 MBGennaio 9, 2022
ThumbPhysical-behaviour-of-dairy-ingredients-during-ice-cream.pdf

482.94 KBGennaio 9, 2022
ThumbThe-effect-of-composition-microfluidization-and-process-parameters-on-formation-of-oleogels-for-ice-cream-applications.pdf

1.1 MBGennaio 9, 2022
ThumbEffect-of-Feeding-Cows-with-Unsaturated-Fatty-Acid-Sources-on-Milk-Production-Milk-Composition-Milk-Fatty-Acid-Profile-and-Physicochemical-and-Sensory-Characteristics-of-Ice-Cream.pdf

301.17 KBMarzo 9, 2021
ThumbA-Research-on-the-Quality-Features-of-Ice-Cream-Produced-Using-Some-Fat-Substitutes.pdf

169.2 KBMarzo 9, 2021
ThumbEffect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdf

321.66 KBMarzo 9, 2021
ThumbEffect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf

164.38 KBMarzo 9, 2021
ThumbEffects-of-different-ingredients-on-texture-of-ice-cream.pdf

2.08 MBMarzo 9, 2021
ThumbHow_hydrocolloids_affect_the_temporal_or-2.pdf

1.35 MBMarzo 9, 2021
ThumbRheological_properties_of_reduced-fat_an.pdf

2.41 MBMarzo 9, 2021
ThumbRheological_Characterization_and_Sensory.pdf

969.85 KBMarzo 9, 2021
ThumbEffect-of-Using-Different-Kinds-and-Ratios-of-Vegetable-Oils-on-Ice-Cream-Quality-Characteristics.pdf

1.42 MBMarzo 9, 2021
ThumbModeling-of-the-effect-of-freezer-conditions-on-the-hardness-of-ice-cream-using-response-surface-methodology.pdf

434.63 KBMarzo 9, 2021
ThumbMilestones-in-the-development-of-frozen-desserts.pdf

274.25 KBMarzo 9, 2021
ThumbInulin_as_texture_modifier_in_dairy_prod.pdf

841.85 KBMarzo 9, 2021
ThumbInfluences-of-Storage-Temperature-and-Periods-on-the-Physical-Properties.pdf

318.93 KBMarzo 9, 2021
ThumbASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf

642.1 KBMarzo 9, 2021
ThumbIce-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf

1.74 MBMarzo 9, 2021
ThumbSensory_profiling_and_hedonic_judgement.pdf

845.96 KBMarzo 9, 2021
ThumbSonicated-Ice-Cream-Model-Mixtures.pdf

889.41 KBMarzo 9, 2021
ThumbSugar_and_Fat_Effects_on_Sensory_Propert.pdf

489.33 KBMarzo 9, 2021
ThumbTexture_evaluation_of_whey_protein_conce.pdf

329.01 KBMarzo 9, 2021
ThumbThe-Chemistry-behind-Chocolate-Production.pdf

1.72 MBMarzo 9, 2021
ThumbAction_of_emulsifers_in_promoting_fat_destabilization.pdf

866.13 KBMarzo 9, 2021
ThumbEFFECTS-OF-MILK-PROTEIN-TYPE-ON-STRUCTURAL-PROPERTIES-OF-ICE-CREAM-SYSTEMS.pdf

558.9 KBMarzo 9, 2021
ThumbComparison_of_the_viscosity_of_trehalose.pdf

553.99 KBMarzo 9, 2021
ThumbCOMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf

196.59 KBMarzo 9, 2021
ThumbButtermilk-ice-cream—New-method-for-buttermilk-utilization.pdf

676.5 KBMarzo 9, 2021

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