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Page 1
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems.
Foods. 2019 Apr 4;8(4):117. doi: 10.3390/foods8040117.
Foods. 2019.
PMID: 30987379
Free PMC article.
The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods.
Kamińska-Dwórznicka A, Janczewska-Dupczyk A, Kot A, Łaba S, Samborska K.
Kamińska-Dwórznicka A, et al. Among authors: laba s.
J Food Sci. 2020 Jan;85(1):50-56. doi: 10.1111/1750-3841.14987. Epub 2019 Dec 27.
J Food Sci. 2020.
PMID: 31880331
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