Report for: Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Title	Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties
Published by	FapUNIFESP (SciELO), January 2022
DOI	10.1590/fst.12221
Authors	Callebe CAMELO-SILVA, Eulália Lopes da Silva BARROS, Maria Helena Machado CANELLA, Silvani VERRUCK, Amanda Alves PRESTES, Maryella Osório VARGAS, Bruna Marchesan MARAN, Erick Almeida ESMERINO, Ramon SILVA, Celso Fasura BALTHAZAR, Veronica Maria de Araujo CALADO, Elane Schwinden PRUDÊNCIO

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Country	Count	As %
Unknown	1	100%

Type	Count	As %
Members of the public	1	100%

Mendeley readers

The data shown below were compiled from readership statistics for 33 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Country	Count	As %
Unknown	33	100%

Readers by professional status	Count	As %
Student > Bachelor	3	9%
Unspecified	2	6%
Student > Ph. D. Student	2	6%
Student > Postgraduate	2	6%
Professor > Associate Professor	2	6%
Other	2	6%
Unknown	20	61%

Readers by discipline	Count	As %
Agricultural and Biological Sciences	4	12%
Unspecified	2	6%
Engineering	2	6%
Chemistry	1	3%
Immunology and Microbiology	1	3%
Other	0	0%
Unknown	23	70%

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties