Articoli Accademici
Contributi scientifici nel mondo del gelato
Dal 2018 la prima risorsa in Italia
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| Pollice | Nome | Dimensione | Data |
|---|---|---|---|
 | Effect-of-Using-Different-Kinds-and-Ratios-of-Vegetable-Oils-on-Ice-Cream-Quality-Characteristics.pdf | 1.42 MB | 3 Gennaio, 2020 |
| The-Chemistry-behind-Chocolate-Production.pdf | 1.72 MB | 28 Dicembre, 2019 |
| Sonicated-Ice-Cream-Model-Mixtures.pdf | 889.41 KB | 26 Dicembre, 2019 |
| Rheological_Characterization_and_Sensory.pdf | 969.85 KB | 18 Dicembre, 2019 |
| COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf
COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf | 196.59 KB | 3 Dicembre, 2019 |
| Texture_evaluation_of_whey_protein_conce.pdf | 329.01 KB | 3 Dicembre, 2019 |
| Rheological_properties_of_reduced-fat_an.pdf | 2.41 MB | 26 Novembre, 2019 |
| Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf
Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf | 164.38 KB | 22 Novembre, 2019 |
| Inulin_as_texture_modifier_in_dairy_prod.pdf | 841.85 KB | 21 Novembre, 2019 |
| Action_of_emulsifers_in_promoting_fat_destabilization.pdf | 866.13 KB | 19 Novembre, 2019 |
| Comparison_of_the_viscosity_of_trehalose.pdf | 553.99 KB | 18 Novembre, 2019 |
| ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf | 642.1 KB | 17 Novembre, 2019 |
| Ice-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf | 1.74 MB | 15 Novembre, 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.pdf | 301.17 KB | 15 Novembre, 2019 |
| How_hydrocolloids_affect_the_temporal_or-2.pdf | 1.35 MB | 15 Novembre, 2019 |
| Sugar_and_Fat_Effects_on_Sensory_Propert.pdf | 489.33 KB | 15 Novembre, 2019 |
| Sensory_profiling_and_hedonic_judgement.pdf | 845.96 KB | 15 Novembre, 2019 |
| Effect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdf | 321.66 KB | 15 Novembre, 2019 |
| Milestones-in-the-development-of-frozen-desserts.pdf | 274.25 KB | 15 Novembre, 2019 |
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