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Physical characteristics of ice cream with the addition of tangerines (Citrus reticulata)

机译：添加橘子的冰淇淋的物理特征（柑橘类瓜汀）

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A Hapdang; F Maruddin; R Malaka;
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1. PRODUCTION OF PROBIOTIC WORT-BASED BEVERAGES WITH GRAPEFRUIT (CITRUS PARADISI L.) OR TANGERINE (CITRUS RETICULATA L.) ZEST ESSENTIAL OIL ADDITION [J] . Teodora Tomova, Ivan Petelkov, Vesela Shopska, Acta Scientarum Polonorum Technologia Alimentaria . 2021,第2期

机译：用葡萄柚（柑橘Paradisi L.）或橘子（柑橘reticulata L.）ZEST精油添加的生产益生菌麦芽汁饮料
2. Soil application of calcium and magnesium fertilizer influences the fruit pulp mastication characteristics of Nanfeng tangerine (Citrus reticulata Blanco cv. Kinokuni) [J] . Zheng Cang-Song, Lan Xiang, Tan Qi-Ling, Scientia horticulturae . 2015,第Null期

机译：土壤中钙镁肥的施用会影响南丰橘的果肉咀嚼特性（Citrus reticulata Blanco cv。Kinokuni）
3. Debittering of Tangerine Citrus Reticulata Blanco Juice by beta-Cyclodextrin Polymer [J] . P.MONGKOLKUL, P.RODART, T.PIPATTHITIKORN Journal of Inclusion Phenomena and Macrocyclic Chemistry . 2006,第1a2期

机译：β-环糊精聚合物对橘子柑桔汁的脱苦作用
4. Fruit Quality Evaluation of 6 Nanfeng Tangerine (Citrus reticulata Blanco. cv.Kinokuni) Using Principal Component Analysis and Systematic Cluster Analysis [C] . XU Hui-lin, CHEN Jin-yin, GU Qing-qing, Conference on key technology of horticulture . 2010

机译：基于主成分分析和系统聚类分析的南丰蜜桔6个的果实品质评价
5. The mechanism and underlying physiology perpetuating alternate bearing in 'Pixie' mandarin (Citrus reticulata Blanco). [D] . Verreynne, Johannes Stephanus. 2005

机译：该机制和潜在的生理学使“小精灵”普通话（柑桔网状柑桔）中的交替轴承永久存在。
6. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics colour values organic acid profiles mineral compositions and sensory properties of ice creams [O] . Arzu Kavaz Yüksel, Ihsan Güngör Şat, Mehmet Yüksel 2015

机译：添加白藜芦醇（Pistacia terebinthus L.）咖啡对冰淇淋的化学和物理特性颜色值有机酸谱矿物质组成和感官特性的影响
7. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream [O] . Erfan Danesh, Mostafa Goudarzi, Hossein Jooyandeh 2017

机译：短期通信：乳清蛋白添加和转谷氨酰胺酶治疗对减脂冰淇淋的物理和感官特性的影响

Physical characteristics of ice cream with the addition of tangerines (Citrus reticulata)

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