Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil

Q2 Agricultural and Biological Sciences

International Journal of Dairy Science Pub Date : 2020-06-15 DOI:10.3923/ijds.2020.189.199

Sameh S. El-Hada, Natali A. Tikhomi, Antonina A. Tvorogo, Tatiana V. Shobanova, Mahmoud Abd El-Azi

引用次数: 1

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添加少量小麦胚芽油的冰淇淋的物理性能和微观结构

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Science Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

3.40

自引率

0.00%

发文量

期刊介绍： International Journal of Dairy Science is dedicated to disseminate the international original research on all aspect of dairy science. International Journal of Dairy Science publishes original scientific research on all aspects of dairy science including: animal husbandry, the physiology, biochemistry and endocrinology of lactation, milk production, composition, preservation, processing and separation, biotechnology and food science, properties of milk proteins and other components, dairy products such as cheese, fermented milks and spreads, relevant studies in bacteriology, enzymology and immunology, the use of milk products in other foods; and the development of methods relevant to these subjects.