[1]
Gurskiy И.А. and Tvorogova А.А. 2024. EFFECT OF WHEY PROTEIN CONCENTRATE AND MICROPARTICULATE ON PHYSICOCHEMICAL PROPERTIES OF FERMENTED ICE CREAM: RPZCMV. Polzunovskiy VESTNIK. 1 (Mar. 2024), 50–56. DOI:https://doi.org/10.25712/ASTU.2072-8921.2024.01.007.