process for making an ice cream cake to form a circular or aforma bagel and dispositivoper achieve the ice cream cake

• 1. 一种冰淇淋蛋糕粉,其制备方法和用此冰淇淋蛋糕粉制作冰淇淋蛋糕的方法 [P] . 中国专利： CN1463612A . 2003-12-31
• 2. 一种无糖冰淇淋蛋糕粉及无糖冰淇淋蛋糕的制备方法 [P] . 中国专利： CN1919029A . 2007-02-28
• 3. process for making an ice cream cake to circular shape or in the shape of a doughnut, and device for making the ice cream cake [P] . IT1220724B . 1990-06-21

  机译： 用于将冰淇淋蛋糕制成圆形或甜甜圈形状的方法，以及用于制作冰淇淋蛋糕的装置

• 4. Ice Cream Cake Form and Kit for Making Ice Cream Cake [P] . 美国专利： US2015041623A1 . 2015-02-12

  机译： 冰淇淋蛋糕形式和制作冰淇淋蛋糕的工具包

• 5. Method for producing ice cream cakes and ice cream cake [P] . PL219420B1 . 2015-04-30

  机译： 冰淇淋蛋糕和冰淇淋蛋糕的生产方法

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• 3. Dynamic Analysis on the Main Transmission Device of Wooden Ice Cream Sticks Branding Machine [J] . LIU Wenzhi, HUANG Mingjun, LI Weiguo, 东华大学学报（英文版） . 2019,第003期
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• 6. An outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes [O] . Suhana Solhan, Pei Pei Chan, Lalitha Kurupatham, 2011
• 7. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake [O] . M.A. Levin, K.J. Burrington, R.W. Hartel 2016
• 8. Studies of Tray Pack Coffee Cakes and Spice Cakes Adjusted to Water Activities 0.86 to 0.93 and Inoculated with 'Clostridium botulinum' [R] . Powers, E. M., Munsey, D. T., Hernandez, C., 1988

• 1. Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours [J] . Mohamed G. E. Gadallah . 食品与营养科学（英文） . 2017,第5期
• 2. Evaluation of the Permeation and Penetration of Two Formulations of Terbinafine Chlorhydrate Incorporated in Liposomes (Cream 1) vs. a Conventional Formulation (Cream 1), in an iin Vitro-ex Vivo/iModel [J] . Sanabria Kinski ,Annunziato Maria Antonieta ,Chacon Nicolas . 生物科学与医学（英文） . 2019,第8期
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