Open AccessEffect of the protein coagulation on heat and shape stability of cultured milk ice cream
Author(s) -
А. А. Творогова,
T. A Medvedeva,
A. V Landikhovskaya
Publication year - 2020
Publication title -
holodilʹnaâ tehnika
Language(s) - English
Resource type - Journals
eISSN - 2782-4241
pISSN - 0023-124X
DOI - 10.17816/rf104095
Subject(s) - coagulation , degree (music) , viscosity , chemistry , food science , ice cream , milk protein , chromatography , chemical engineering , materials science , composite material , engineering , physics , psychology , psychiatry , acoustics