TY  JOUR
TI  THE INFLUENCE OF MICROPARTICULATES AND WHEY PROTEIN CONCENTRATES ON THE FERMENTED MILK ICE CREAM MICROSTRUCTURE
KW  fermented milk ice cream
KW  replacement of milk solids not-fat
KW  ice crystals
KW  air cells
KW  fat glo¬bules
JO  Bulletin of KSAU
AU  Gurskiy, I.A.
AU  Tvorogova, A.A.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University