%0 Journal Article
%T The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
%A Landikhovskaya, A.V.
%A Tvorogova, A.A.
%A Kazakova, N.V.
%A Gursky, I.A.
%K Finished food products, sucrose, trehalose, dynamic viscosity, dispersion, ice crystals, air bubbles
%J Food Processing: Techniques and Technology
%D 2020
%N 50
%P 9
%I Kemerovo State University