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An assessment of consumer preferences : To launch a new ice cream product onto the market

Lourenco, Kenan (2012-02-27)

Start-up : "Guli's Ice Cream Experiencie"

Castiella, Luis (Universidad de San Andrés. Escuela de Administración y Negocios, 2018)

Cherry ice cream

Karlo Gutiérrez Terán

Cherry ice cream

Effect Of Galactooligosaccharide Addition On The Physical, Optical, And Sensory Acceptance Of Vanilla Ice Cream.

Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G (2015)

Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)

Tonet, Andressa; Tonietti, Andressa Naielli; Ribeiro, Alessandraq Braga; Bagarin, Alessandra Mara; Domingos, Vanessa Neres (Universidade Tecnológica Federal do Paraná (UTFPR), 2013)

Ice cream - It's in the bag

Science Museum (Science Museum, Londres, 2011)

Ice cream - It's in the bag

Science Museum (Science Museum, Londres, 2016)

Nondairy ice cream based on fermented yam (Dioscorea sp.)

Batista, Nádia N.; Ramos, Cíntia L.; Pires, Josiane F.; Moreira, Silvino I.; Alves, Eduardo; Dias, Disney R.; Schwan, Rosane F. (Wiley, 2020)

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

IRMA ISELA ARANDA GONZALEZ; ENRIQUE EFRAIN BARBOSA MARTIN; DAVID ABRAM BETANCUR ANCONA (2016)

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

Leandro, Eliana dos Santos; Araújo, Emiliane Andrade de; Conceição, Lisiane Lopes da; Moraes, Célia Alencar de; Carvalho, Antônio Fernandes de (Journal of Functional Foods, 2018)

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An assessment of consumer preferences : To launch a new ice cream product onto the market

Start-up : "Guli's Ice Cream Experiencie"

Cherry ice cream

Effect Of Galactooligosaccharide Addition On The Physical, Optical, And Sensory Acceptance Of Vanilla Ice Cream.

Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)

Ice cream - It's in the bag

Ice cream - It's in the bag

Nondairy ice cream based on fermented yam (Dioscorea sp.)

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts