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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.

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Title: Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
Authors: Buniowska-Olejnik, Magdalena1 (AUTHOR) mbuniowska@ur.edu.pl, Mykhalevych, Artur2 (AUTHOR), Polishchuk, Galyna2 (AUTHOR), Sapiga, Victoria2 (AUTHOR), Znamirowska-Piotrowska, Agata1 (AUTHOR), Kot, Anna3 (AUTHOR), Kamińska-Dwórznicka, Anna3 (AUTHOR) mbuniowska@ur.edu.pl
Source: Molecules. Apr2023, Vol. 28 Issue 7, p2924. 17p.
Database: Academic Search Ultimate
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ISSN:14203049
DOI:10.3390/molecules28072924