TY  JOUR
TI  The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
KW  Finished food products
KW  sucrose
KW  trehalose
KW  dynamic viscosity
KW  dispersion
KW  ice crystals
KW  air bubbles
JO  Food Processing: Techniques and Technology
AU  Landikhovskaya, A.V.
AU  Tvorogova, A.A.
AU  Kazakova, N.V.
AU  Gursky, I.A.
PY  2020
IS  50
PB  Kemerovo State University