Articoli Accademici

Contributi scientifici nel mondo del gelato
Dal 2018 la prima risorsa in Italia
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Pollice△ Nome ▽△ Dimensione ▽△ Data ▽
COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf196.59 KBDicembre 3, 2019
Texture_evaluation_of_whey_protein_conce.pdf329.01 KBDicembre 3, 2019
Rheological_properties_of_reduced-fat_an.pdf2.41 MBNovembre 26, 2019
Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf164.38 KBNovembre 22, 2019
Inulin_as_texture_modifier_in_dairy_prod.pdf841.85 KBNovembre 21, 2019
Action_of_emulsifers_in_promoting_fat_destabilization.pdf866.13 KBNovembre 19, 2019
Comparison_of_the_viscosity_of_trehalose.pdf553.99 KBNovembre 18, 2019
ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf642.1 KBNovembre 17, 2019
Ice-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf1.74 MBNovembre 15, 2019
Effect-of-Feeding-Cows-with-Unsaturated-Fatty-Acid-Sources-on-Milk-Production-Milk-Composition-Milk-Fatty-Acid-Profile-and-Physicochemical-and-Sensory-Characteristics-of-Ice-Cream.pdf301.17 KBNovembre 15, 2019
How_hydrocolloids_affect_the_temporal_or-2.pdf1.35 MBNovembre 15, 2019
Sugar_and_Fat_Effects_on_Sensory_Propert.pdf489.33 KBNovembre 15, 2019
Sensory_profiling_and_hedonic_judgement.pdf845.96 KBNovembre 15, 2019
Effect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdf321.66 KBNovembre 15, 2019
Milestones-in-the-development-of-frozen-desserts.pdf274.25 KBNovembre 15, 2019

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