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Physicochemical and Rheological Properties of Non-Fat Ice Cream

Karīna Silantjeva

Karīna Silantjeva

LTD Ķeizarsils, Jaunbajāri, Salaspils Parish, Salaspils MunicipalityLatvia
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Silantjeva, Karīna
, 
Jeļena Zagorska

Jeļena Zagorska

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Zagorska, Jeļena
 and 
Ruta Galoburda

Ruta Galoburda

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Galoburda, Ruta
  
Mar 03, 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
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© 2022 Karīna Silantjeva et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Silantjeva, Karīna
LTD Ķeizarsils, Jaunbajāri, Salaspils Parish, Salaspils MunicipalityLatvia
Zagorska, Jeļena
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Galoburda, Ruta
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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