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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
Open Access
Physicochemical and Rheological Properties of Non-Fat Ice Cream
Karīna Silantjeva
Karīna Silantjeva
LTD Ķeizarsils, Jaunbajāri, Salaspils Parish, Salaspils Municipality
Latvia
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Silantjeva, Karīna
,
Jeļena Zagorska
Jeļena Zagorska
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Zagorska, Jeļena
and
Ruta Galoburda
Ruta Galoburda
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Galoburda, Ruta
Mar 03, 2022
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
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Published Online:
Mar 03, 2022
Page range:
138 - 144
Received:
Mar 22, 2021
Accepted:
Nov 17, 2021
DOI:
https://doi.org/10.2478/prolas-2022-0021
Keywords
pumpkin puree
,
whey concentrate
,
gelatine
,
texture
,
overrun
,
viscosity
© 2022 Karīna Silantjeva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
