Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2019 | 2 |
2020 | 1 |
2024 | 0 |
Search Results
2 results
Results by year
Filters applied: . Clear all
Page 1
The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods.
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
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems.
Kamińska-Dwórznicka A, Gondek E, Łaba S, Jakubczyk E, Samborska K.
Kamińska-Dwórznicka A, et al. Among authors: laba s.
Foods. 2019 Apr 4;8(4):117. doi: 10.3390/foods8040117.
Foods. 2019.
PMID: 30987379
Free PMC article.
Item in Clipboard
Cite
Cite