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Near-Infrared Spectral Evidence for Water Structures in Icing by Chemometrics and Simulation
3天前
已完结
Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream
1个月前
已完结
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study
1个月前
已关闭
Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols
1个月前
已完结
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference
1个月前
已完结
Effects of structural attributes on the rheological properties of ice cream and melted ice cream
1个月前
已完结
Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products
1个月前
已完结
Ice growth inhibition by poly(vinyl alcohol): Insights from near-infrared spectroscopy and molecular dynamics simulation
2个月前
已完结
Near-Infrared Spectral Evidence for Water Structures in Icing by Chemometrics and Simulation
3个月前
已完结
Ice growth inhibition by poly(vinyl alcohol): Insights from near-infrared spectroscopy and molecular dynamics simulation
3个月前
已完结
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