NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS by T. V. Shobanova, A. A. Tvorogova

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RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM by A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova

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The quality indicators of ice cream upon the enzymatic hydrolysis of lactose by A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova

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