The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1) optimization of lactose enzymatic hydrolysis, and 2) optimization of the process and product. For the first stage a complete factorial design ...
Byline: Amanda Carroll Daily Herald Staff Writer Reading Nancy Drew, Sweet Valley High and...doi:10.1200/JCO.2005.02.8233Giulio RossiAlberto CavazzaAlessandro MarchioniLucia LongoMario MigaldiGiuliana SartoriNazzarena BigianiLaura SchirosiChristian CasaliUliano MorandiJournal of Clinical Oncology...