1.
Sawano M, Masuda H, Iyota H, Shimoyamada M. Melting Characteristics of Ice Cream Prepared with Various Agitation Speeds in Batch Freezer. Chemical Engineering Transactions [Internet]. 1Jul.2021 [cited 25Sep.2021];87:337-42. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET2187057