“Study of Structural-Mechanical Characteristics of Emulsion-Foam Systems of Milk Cream and Hydrocoloids”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 44, no. 2 (November 18, 2020): 85–103. Accessed November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/4104.