Influence of β-glucan structures and contents on the functional properties of low-fat ice cream during storage

• Autorzy: Aljewicz M. , Florczuk A. , Dabrowska A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 3
• Opis fizyczny: p.233-240,ref.

Twórcy

autor

Aljewicz M.

• Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719 Olsztyn, Poland

autor

Florczuk A.

• Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719 Olsztyn, Poland

autor

Dabrowska A.

• Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/120915