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Keyword [Ice cream]
Result: 61 - 80 | Page: 4 of 5
61.
Rheological Characteristics Of Polysaccharide Of Silvera And Its Application In Protein Beverage
62.
Study On Making Fat Substitute With Jackfruit Seed Starch
63.
Research On Egg White Protein-based Fat Substitute And Its Application In Ice Cream
64.
Research On The Preparation And Application Of Soy Protein Based Fat Mimetic
65.
Study On Active Ingredients Of Wild Matsutake And Development Of Flavored Products
66.
Enzymatic Degradation Of Lactose And Its Application In Yogurt Ice Cream Products
67.
Research And Application Of Ice Cream Reducing Sugar Technology
68.
The Effect Of Thermosonication On Structural,interfacial,and Emulsifying Properties Of Mung Bean Protein Isolate
69.
The Development And Nutrition Evaluation Of Dual Protein Nutritional Ice Cream
70.
Research On Ice-cream Stick Handling Robotic Arm
71.
Effects Of Orthogonal Single/dual Ultrasonic Field On Ice Cream Freezing Process And Quality
72.
Effect of Storage Temperatures on Ice Cream Quality
73.
The sodium and fat content of salted and unsalted, dry and oil roasted pecans and pecans used in ice cream
74.
High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream
75.
Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
76.
An ice cream sweetened with a fructan-rich minimally processed syrup: Blue agave nectar
77.
Impact of five flavor compounds on full and low fat strawberry mix and ice cream
78.
Microstructure and surface properties of ice cream and frozen yogurt
79.
Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat
80.
A study of air interface and the adsorbed milk proteins: Applications in ice cream
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