Ice cream phase composition study using low temperature 1H NMR spectroscopy
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Abstract
The results of undertaken studies can be used to calculate the actual sucrose and lactose concentrations in mixtures and ice cream through a wide range of low temperatures.
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Ice cream phase composition study using low temperature 1H NMR spectroscopy / Galina Polischuk, Sergii Ivanov, Tetiana Krupska, Volodimir Turov // Ukrainian Journal of Food Science. – 2013. – Vol. 1, Issue 1. – Р. 7–14.