Ice cream - Globe Thesis

Keyword [Ice cream] Result: 81 - 100 \| 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
91.	Study On Extraction And Application Of High Viscosity ι-Carrageenan
92.	Research And Factory Design Of Vegetable-fat Ice Cream Emulsified And Stable With Citrus Fiber
93.	Study On Preparation Process Of Ice Cream Yogurt
94.	Formula And Process Optimization Of Low Sugar And Plant-based Ice Cream
95.	Study On Plant-Based Ice Cream Based On Citrus Fiber-Soybean Protein Isolate Emulsion And Its Factory Design
96.	Performance Analysis And Application Research Of Sodium Caseinate From Milk
97.	Preparation And Application Of Melt-Resistant Ice Cream Oil Based On Palm Oil
98.	Research And Practice On The Application Of Regional Cultural Elements In The Design Of The Culturally Creative Ice-cream Bars In Ili Kazakh Autonomous Prefecture
99.	Mechanism And Application Of PH Cycle Combined With Heat Treatment To Improve Gluten Protein Solubility
100.	Study On Technology And Quality Of Litsea Lam Yogurt Ice Cream
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