Effect of ι-carrageenan and its hydrolysates on the stability of milk ice cream mixes

• Autorzy: Kot A. , Jakubczyk E. , Buniowska-Olejnik M. , Kaminska-Dworznicka A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 2
• Opis fizyczny: p.196-204,fig.,ref.

Twórcy

autor

Kot A.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland

autor

Jakubczyk E.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland

autor

Buniowska-Olejnik M.

• Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, Poland

autor

Kaminska-Dworznicka A.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland

Identyfikatory

DOI

10.31883/pjfns/166382