![](/img/cover-not-exists.png)
Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)
Saraiva, Bianka Rocha, Silva, Lucas Henrique Maldonado, Anjo, Fernando Antônio, Vital, Ana Carolina Pelaes, Da Silva, Jéssica Bassi, Bruschi, Marcos Luciano, Matumoto Pintro, Paula ToshimiLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14484
Date:
December, 2019
File:
PDF, 598 KB
english, 2019