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    The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

    The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate by Artur Mykhalevych, Galyna Polishchuk, Agata Znamirowska-Piotrowska, Anna Kamińska-Dwórznicka, Maciej Kluz, Magdalena Buniowska-Olejnik

    Published 2025-06-01
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