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Keyword [Ice cream]
Result: 81 - 90 | Page: 5 of 5
81.
Release of flavor compounds from full fat and low-fat ice creams during eating
82.
Effect of kappa-carrageenan on phase separation of milk proteins and polysaccharide stabilizer in sucrose solution simulating ice cream mix system
83.
Differentiation and identification of volatile flavor compounds in wooden ice cream sticks
84.
Some effects of selected ingredients on shrinkage-expansion of ice cream as influenced by atmospheric pressure
85.
Freezing behavior of water as influenced by ice cream stabilizers
86.
Effect of nanofiltration on the composition of cottage cheese whey and its use in ice cream
87.
Enhancing survival of lactic acid bacteria in ice cream by natural encapsulation and gene transfer
88.
Enzymatic Extraction,Functional Properties And Application Of Flax Protein
89.
Design For Production Line Of Ice Cream Using Rubusoside Extracted From The Chinese Sweet Leaf Tea Rubus Suavissimus
90.
Application Of Sunflower-Seed Oil Body Enrichment In Low Fat Ice Cream
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