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2007, Kulʹtura povsednevnosti, ISBN 9785867935368, 189 p., [16] p. of plates
Book
Clinical Neurophysiology, ISSN 1388-2457, 10/2017, Volume 128, Issue 10, pp. e306 - e307
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.clinph.2017.06.045 An... 
Headache | Ice cream, ices, etc
Journal Article
1991, ISBN 9780671681005, 224 p., [16] p. of plates.
Book
British Journal of Clinical Pharmacology, ISSN 0306-5251, 10/2019, Volume 85, Issue 10, pp. 2450 - 2452
Journal Article
International Dairy Journal, ISSN 0958-6946, 11/2017, Volume 74, p. 74
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.idairyj.2017.01.003 
Milk proteins | Vitamins | Ice cream, ices, etc
Journal Article
Food Research International, ISSN 0963-9969, 2009, Volume 42, Issue 9, pp. 1233 - 1239
Ice-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age... 
Probiotics | Bifidobacterium | Ice-creams | Processing | Lactobacillus | SURVIVAL | BACTERIA | MILK-PRODUCTS | FOOD SCIENCE & TECHNOLOGY | VIABILITY | SENSORY CHARACTERISTICS | DIFFERENT SUGAR | ACID-TOLERANCE | IN-VITRO | BIFIDOBACTERIUM-LACTIS | LACTOBACILLUS-ACIDOPHILUS | Ice cream, ices, etc
Journal Article
05/2012, 2nd ed.,Revised, ISBN 9781849731270
Web Resource
International Dairy Journal, ISSN 0958-6946, 06/2016, Volume 57, pp. 52 - 55
The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties.... 
FOOD SCIENCE & TECHNOLOGY | REDUCED-FAT | SUGAR | Hardness | Analysis | Ice cream, ices, etc
Journal Article
Journal of Food Processing & Preservation, ISSN 0145-8892, 09/2019, Volume 43, Issue 9
Survival of probiotic Lactobacillus plantarum NCIM 2372 and Lactobacillus fermentum NCIM 2165 was studied in low-fat ice creams enriched with prebiotic... 
Probiotics | Functional foods | Ice cream, ices, etc
Journal Article
Appetite, ISSN 0195-6663, 10/2012, Volume 59, Issue 2, pp. 635 - 635
Current commercial ice cream formulations vary greatly in both ingredients and price but few published studies have reported the effect of ice cream... 
Ice cream, ices, etc
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 02/2015, Volume 50, Issue 2, pp. 472 - 481
Summary In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%)... 
Elaeagnus angustifolia | food properties | ice cream | Antioxidant activity | oleaster | Oleaster | Food properties | Ice cream | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | SENSORY PROPERTIES | FAT | VANILLA | SUGAR | Antioxidants | Ice cream, ices, etc
Journal Article
Journal of Food Protection, ISSN 0362-028X, 03/2017, Volume 80, Issue 3, pp. 443 - 446
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2017, Volume 75, pp. 379 - 385
The addition of fruit with bioactive properties such as , henceforth called butiá, and probiotic bacteria may improve the nutritional and functional value of... 
Probiotic | Bifidobacterium lactis | Native fruit | Processing | Functional food | VITAMIN-C | ACID | FOOD SCIENCE & TECHNOLOGY | FRESH | MILK-FAT | SPP | SENSORY PROPERTIES | VEGETABLES | FROZEN | LACTOBACILLUS-ACIDOPHILUS | CANNED FRUITS | Flavonoids | Flavones | Analysis | Bioflavonoids | Bacteria | Ice cream, ices, etc | Organic acids
Journal Article
AESTHETIC PLASTIC SURGERY, ISSN 0364-216X, 06/2019, Volume 43, Issue 3, pp. 591 - 592
This journal requires that authors assign a level of evidence to each article. For a full description of these Evidence-Based Medicine ratings, please refer to... 
SURGERY | Autoaugmentation | Mastopexy | Vertical mastopexy | Ice cream, ices, etc
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 09/2018, Volume 82, pp. 186 - 195
This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high... 
Melting properties | Rheology | Ice cream | Quince seed | Texture | Sensory | Polysaccharides | Seeds | Ice cream, ices, etc | Analysis
Journal Article
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