Katarzyna Skryplonek
AuthID: R-00H-AXF
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TITLE: Characteristics of lactose-free frozen yogurt with kappa-carrageenan and corn starch as stabilizers Full Text
AUTHORS: Skryplonek, K; Henriques, M ; Gomes, D; Viegas, J; Fonseca, C; Pereira, C; Dmytrow, I; Mituniewicz Malek, A;
PUBLISHED: 2019, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 102, ISSUE: 9
AUTHORS: Skryplonek, K; Henriques, M ; Gomes, D; Viegas, J; Fonseca, C; Pereira, C; Dmytrow, I; Mituniewicz Malek, A;
PUBLISHED: 2019, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 102, ISSUE: 9
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TITLE: LACTOSE-FREE FROZEN YOGURT: PRODUCTION AND CHARACTERISTICS Full Text
AUTHORS: Skryplonek, K; Gomes, D; Viegas, J; Pereira, C; Henriques, M ;
PUBLISHED: 2017, SOURCE: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, VOLUME: 16, ISSUE: 2
AUTHORS: Skryplonek, K; Gomes, D; Viegas, J; Pereira, C; Henriques, M ;
PUBLISHED: 2017, SOURCE: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, VOLUME: 16, ISSUE: 2
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TITLE: Lactose-free frozen yogurt: Production and characteristics
AUTHORS: Katarzyna Skryplonek; David Gomes; Jorge Viegas; Carlos Pereira; Marta Henriques ;
PUBLISHED: 2017, SOURCE: Acta Scientiarum Polonorum, Technologia Alimentaria, VOLUME: 16, ISSUE: 2
AUTHORS: Katarzyna Skryplonek; David Gomes; Jorge Viegas; Carlos Pereira; Marta Henriques ;
PUBLISHED: 2017, SOURCE: Acta Scientiarum Polonorum, Technologia Alimentaria, VOLUME: 16, ISSUE: 2
