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Keyword [Cream]
Result: 181 - 200 | Page: 10 of 10
181. An ice cream sweetened with a fructan-rich minimally processed syrup: Blue agave nectar
182. Impact of five flavor compounds on full and low fat strawberry mix and ice cream
183. Microstructure and surface properties of ice cream and frozen yogurt
184. Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat
185. A study of air interface and the adsorbed milk proteins: Applications in ice cream
186. Release of flavor compounds from full fat and low-fat ice creams during eating
187. Effect of kappa-carrageenan on phase separation of milk proteins and polysaccharide stabilizer in sucrose solution simulating ice cream mix system
188. Characterization of the volatile compounds which constitute fresh and heated sweet cream butter aroma
189. Differentiation and identification of volatile flavor compounds in wooden ice cream sticks
190. The stability of whipped cream structure: The effect of heat treatment and the addition of stabilizer/emulsifier
191. Some effects of selected ingredients on shrinkage-expansion of ice cream as influenced by atmospheric pressure
192. The application of ultrafiltration in the manufacture of cream cheese
193. Twin-screw extrusion performance of nonfat dry milk and cream in a corn flour-based system
194. Freezing behavior of water as influenced by ice cream stabilizers
195. Effect of nanofiltration on the composition of cottage cheese whey and its use in ice cream
196. Enhancing survival of lactic acid bacteria in ice cream by natural encapsulation and gene transfer
197. In-vitro assessment of indomethacin release from dermatological formulations using cellulose membrane, excised pig and human cadaver skin barriers
198. Investigation On The Mechanism Of Natural Waxes Regulating Fat Crystallization And Partial Coalescence Of O/W Emulsion
199. Physicochemical Characteristics,Emulsifying Performance,and Potential Application Of Insoluble Soybean Fiber(ISF) Extracted By Homogenization Associated With Alkaline Treatment
200. Study On Cosmetic Effects Of 6 Fungi Fruiting Bodies And The Development Of Skin Care Products
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