TY  JOUR
TI  Effect of Mass Fraction of Stabilizers on Quality Indicators of Economy Class Ice-Cream
KW  creamy ice-cream
KW  guar gum
KW  carboxymethil cellulose
KW  viscosity
KW  conventional hardness
KW  dispersion of structural elements
JO  Dairy industry
AU  Landikhovskaya, A.V.
AU  Tvorogova, A.A.
PY  2025
IS  0
PB  Kemerovo State University