Published in
Elsevier, International Dairy Journal, (100), p. 104557, 2020
DOI: 10.1016/j.idairyj.2019.104557
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Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation
Journal article published in 2020 by
Giovanna Lomolino,
Stefania Zannoni,
Andrada Zabara,
Matteo Da Lio,
Alberto De Iseppi 
This paper was not found in any repository, but could be made available legally by the author.
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