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    Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

    Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

    Published 2020-06-01
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    Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation

    Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation by Katarzyna Ambroziak, Katarzyna Kiełczewska, Dorota Mickiewicz, Aneta Dąbrowska

    Published 2019-08-01
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