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Journal: Foods, 2025
Volume: 14
Number: 2184
2184
Article: The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate
Authors: by Artur Mykhalevych, Galyna Polishchuk, Agata Znamirowska-Piotrowska, Anna Kamińska-Dwórznicka, Maciej Kluz and Magdalena Buniowska-Olejnik
Link: https://www.mdpi.com/2304-8158/14/13/2184

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